Snake gourd curry stuffed with minced meat

This is another family recipe that’s associated with my grandmother and her foreign roots.

This is a spicy curry made with a seldom used vegetable stuffed with minced meat, lamb in this case. 
Google images for Indian Snake Gourd in case you haven’t heard of it before. Chances are you’ve seen it at the grocers.

 It’s real simple actually.
You chop and de-seed the vegetable into bite sized pieces (about 2 inches long). Separately, blend the minced meat with spices. Stuff this mixture into the snake gourd, dip in a mixture of all purpose four(maida) and cornflour so the stuffing doesn’t slip out while cooking.
Prepare the gravy and when bubbling, place the stuffed vegetables carefully, cover and cook till the meat is tender and cooked.

Serve with steaming rice and voila! Satisfied taste buds!

For the stuffing (Grind the below ingredients till combined and soft.)
-250gms Minced meat (any meat of your choice)
-A handful of fried gram
-2 tsp ginger garlic paste
-1/4 tsp turmeric
-1 tsp chilli powder
-1 stick of cinnamon or a pinch of cinnamon powder
-1 tsp of fennel seeds
-Salt to taste

For the gravy (Grind these in a blender till combined)
-2 onions, peeled and roughly chopped.
-4 large tomatoes
-1 stick of cinnamon
-1 tsp of fennel seeds
-1 tsp chilli powder
-1/4 tsp turmeric powder
-2 tablespoons of coriander powder
-1 teaspoon ginger garlic paste
-1/2 cup grated coconut
 -Salt to taste

Method

-Saute the blended gravy elements in a large saucepan.
-Add necessary water to thin down the gravy to your liking.

                                 
– While the gravy is coming down to a boil, prepare the snake gourd like so
– Pin prick the 2 inch pieces of the de-seeded snake gourd so that the flavours of the gravy penetrate.
– Stuff with the ground meat mixture. Also, try stirring in a few spoons of the gravy in the meat mixture.
– Dip in the flour mixture so that both the ends are covered with the flour.
– Once the gravy is simmering, pour in the tamarind juice and taste. Adjust flavours as per your taste.
– Check salt. You must ensure that the gravy tastes perfect, because once the snake gourd is dropped in, there will be no stirring. You stir, and the stuffing comes loose, and all you have left is a pot of mess, that still tastes good. 🙂
– Bring the gravy to a rolling boil.
– Place the prepared stuffed snake gourd gently into the bubbling gravy. Cover with a lid and cook till the meat and the vegetable is well done.
– At regular intervals, scoop out some gravy and pour on the stuffed snake gourd, and when the meat is cooked and firm, turn the snake gourd carefully so the flavours penetrate through the other side as well.