SALADS, VEGETABLES & STUFFING

SAUCE: Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top, stirring constantly until thick paste forms. Reduce the heat, and slowly add the milk to the flour in a steady stream, whisking constantly. Continue cooking, until the mixture thickens for about 5 minutes. It should be thick but still pourable. Add the cheese, and whisk until it is melted. Add the red pepper flakes, salt, and pepper. Taste and adjust the seasoning. The sauce will thicken upon cooling. Leftovers can be stored in the refrigerator. Heat over the stovetop before serving again.

GOURD: Trim the gourd and cut a small portion from the top. Save the top. Scoop out the inside of the pointed gourd with the back of a spoon. Be careful not to put too much pressure as it might break. 3.SHALLOW fry the unstuffed gourd with 2 tablespoons of oil.

SHALLOW fry the unstuffed gourd with 2 tablespoons of oil.

IN a frying pan, add ¼ cup oil and sauté the minced ginger and garlic. Add the shrimp and fry for 2 to 3 minutes on medium heat. Add soya sauce, pepper, salt, and coriander leaves along with the Dhaka cheese and mix well. Do not overcook as the stuffing will get dry.

ONCE the gourds are cool enough to handle, stuff the shrimp mixture generously. Push the stuffing gently with your fingers to make it tight. Otherwise, it might fall out while cooking. Close the opening with the top part of the gourd with toothpicks.

IN the same pan, add 1 tablespoon of oil and add the stuffed gourds with a little bit of water. Cover and cook for 5 minutes or until tender. Make sure all the liquid has evaporated. In a serving dish, arrange the gourds and drizzle with the cheese sauce. Serve immediately.