A very special recipe made by my mom is this keema stuffed snake gourd. It’s lip-smackingly delcious and I love how my mom makes it seem so easy! I have tried replicating her dish here and my husband was very fascinated with the outcome. I’m sure you’ll love it too so try this out and tag us on instagram @sugar_spice_biriyani_rice.
- Minced meat – 1 kg
- Snake gourd – 2 large
- Onions – 1 medium, finely chopped
- Ginger garlic paste – 1 ½ tablespoons
- Salt to taste
- Turmeric powder – 1 teaspoon
- Coriander powder – 2 tablespoons
- Cumin powder – 1 teaspoon
- Red chilli powder – 1 tablespoon
- Mutton masala or curry powder – 1 tablespoon
- oil- 1 tbsps + 4 tbsps
- Cilantro,lemon wedges & onions for garnish
- Trim the ends of the snake gourd and peel the skin. Cut them into 4 inch pieces and carefully scoop out the pith inside which will leave you with a hollow interior. Boil these pieces in enough water for 10 minutes until half cooked. Drain and keep them aside.
- Heat 1 tablespoon of oil in a wide saucepan and saute onions on medium-low flame until golden. Add in salt, ginger garlic paste until the raw smell goes away. Add in all the spices mentioned under ingredients and pour ¼ cup of water to let the masalas cook.
- Wash the minced meat and add to saucepan. Combine the masalas and meat well until properly coated. Add 1 cup of water and let the meat cook on high flame for 15 to 20 minutes while stirring now and then. Cook the meat until the water has evaporated completely and you are left with a dry mixture. Check for seasoning, turn off the stove and mix in chopped coriander leaves. Our stuffing is ready so now let it cool down.
- Take a frying pan and heat 4 tablespoons of oil. Stuff enough portion of the meat into a hollow snake gourd until full and carefully place on the frying pan so the stuffing doesn’t fall out.
- Fry on both sides until the gourd is well cooked and turns golden brown. Slightly charring the gourd gives a smoky flavor and improves the taste.
- Place on a serving plate with onions, cilantro and lemon wedges for garnish and have it with pulao or your humble rasam!!