Stuffed pointed gourd, a classic of Bengali cuisine. One end of the gourd is cut off and the insides carefully scooped out, then cooked with any of several ingredients, perhaps minced prawns. The mixture is stuffed back into the empty shell, the cap put back on and sealed with dough. The while think is deep fried and then cooked in a curry sauce. This is one of Siddharth Dasgupta's favourites.
