ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

No Copy and Paste from this Site

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Buy these ANGLO-INDIAN COOKERY BOOKS

Buy these ANGLO-INDIAN COOKERY BOOKS
For copies contact: Bridget Kumar Tel: +919845571254 Email: bidkumar@gmail.com / bridgetkumar@yahoo.com A whole set of the 6 books mentioned above costs as under: (includes the Postage and handling) 1. Within India Rs. 1800.00 (Payment through Cheque or Bank Trnasfer) 2. Outside India: Australia: A$ 125.00, Canada C$ 130.00, UK: GBP 75.00, USA: $130.00 (Payment through Western Union or PayPal) ALSO AVAILABLE ON AMAZON.IN & FLIPKART

Pay through PayPal

Wednesday, September 18, 2019

SAUSAGE, EGG AND BREAD BREAKFAST CASSEROLE


SAUSAGE, EGG AND BREAD BREAKFAST CASSEROLE
                                                                                 This Casserole Dish is the perfect Breakfast combination of Eggs, Bread and sausages mixed together with cheese and baked golden in this delightful and easy to make hearty breakfast Casserole. Delicious and smooth. It goes so well with a steaming cup of coffee and a slice of toast if you like. This dish could be customised to suit one’s taste and liking by substituting meat mince or even vegetables, etc instead of the sausages.
Ingredients
250 grams sausages, either chicken or pork – Cut into medium size bits
3 Eggs
4 Slices of any bread of your choice – cut each slice into one-inch cubes
½ cup grated cheddar cheese
2 cups milk
2 tablespoons oil
1 small onion, chopped finely
1 large tomato, chopped finely
½ capsicum either green or red, chopped (optional)
½ teaspoon ground pepper / pepper powder
Salt to taste

1. Heat the oil in a pan and fry the onions till golden brown. Add the sausages and fry till brown. Add the tomatoes, capsicum, pepper and salt and saute for a few minutes. Turn off heat and leave aside.
2. Beat the eggs in a large bowl. Add the milk and whisk once or twice.
3. Fold in the bread, grated cheese and cooked sausage mixture and mix gently.
4. Pour this mixture into a greased oven proof baking dish (6x9 inches) and leave aside for about 2 hours or overnight in the fridge.
5. Preheat the oven to 180 degrees C and bake for 40 to 45 minutes until a knife inserted in the centre comes out clean.
6. Enjoy it with a steaming cup of coffee and the morning News Paper


Wednesday, August 28, 2019

SHRIMPS IN GREEN CURRY


SHRIMPS IN A GREEN CURRY BASE 
(Medium sized Shrimps simmered in a coriander and mint gravy - The fresh taste of coriander and mint forms an excellent starter or appetiser to a great meal)
 Serves 6    Time required: 45 minutes
Ingredients 
1 kg medium size prawns 
2 teaspoons ginger garlic paste
4 green chilies                                                   6 tablespoons coriander leaves
2 tablespoons mint leaves 
1 teaspoon cumin seeds
3 cloves
A one inch piece of Cinnamon bark 
½ teaspoon turmeric powder
Salt to taste                                                   
3 tablespoons oil                                 
2 onions sliced finely 

Grind the green chilies, coriander leaves, mint, cinnamon, cloves, and cumin seeds to a smooth paste in a blender. 
Heat oil in a suitable pan and fry the onions till golden brown. 
Add the ginger garlic paste and turmeric powder and fry for a few minutes, then add the ground paste and salt and mix well. Keep frying on low heat till the oil separates from the mixture. Add the Shrimps and cook for around 7 or 8 minutes till the Shrimps are cooked and the gravy is very thick. 
Serve as a side dish or as a starter 

Tuesday, August 13, 2019

LAMB / MUTTON MINCE AND POTATOES



LAMB MINCE AND POTATOES 
Serves 6   Preparation and Cooking Time 45 minutes
½ kg Mutton / Lamb Mince
2 big onions chopped
1 or 2 teaspoons mild chillie powder 
1/2 teaspoon coriander powder
½ teaspoon turmeric powder                 
2 teaspoons ginger garlic paste
1teaspoon chopped ginger                   
2 green chilies chopped
2 tablespoons coriander leaves           
2 or 3 tablespoons oil
Salt to taste                                          
2 one inch pieces of cinnamon 
2 potatoes boiled, peeled and cut into quarters
Heat the oil in a pan and fry the onions, cinnamon, chopped ginger and green chillies till golden brown.
Add the mince, ginger garlic paste, coriander powder, turmeric powder, chillie powder and salt and mix well. 
Let it fry for a few minutes.
Add the chopped coriander leaves and cook on low heat for about 20 minutes to ½ an hour till the mince is cooked and all the water evaporates. 
Add the boiled potatoes and simmer for just 2 or 3 minute for the potatoes to absorb the flavours and the mince is almost dry and gives out a nice aroma. 
Serve hot with rice or bread or chapatis 

Thursday, June 20, 2019

MEAT AND LADYFINGERS (OKRA) CURRY or BANDYCOY AND MEAT CURRY




MEAT AND LADYFINGERS (OKRA) CURRY or BANDYCOY AND MEAT CURRY
A favourite curry dish in many Anglo-Indian homes. Anglo-Indian Cuisine over time, took on many regional influences and a lot of local ingredients were added depending on the region. Many local words were incorporated in their conversations and new names were given for almost everything depending on how they were able to pronounce the vernacular words. One example would be The Tamil and other South Indian word ‘KAI’ meaning ‘vegetable’ which eventually became ‘Coy’ in English. Vegetables such as ‘BANDICOY’ for lady fingers / Okra”’ from the Tamil Word ‘Vendaikai, or the Kannada word ‘Bendaykai, etc, became part and parcel of Anglo-Indian Cuisine
Ingredients
½ kg beef or mutton / lamb cut into medium size pieces
½ kg tender Ladyfinger / Okra / Bandycoy 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons mild chillie powder
1 teaspoon coriander powder
1/2 teaspoon cumin powder 
2 medium size tomatoes chopped
1/2 cup coconut paste or coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s finger / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder, cumin powder and ginger garlic paste and sauté for a few minutes till the tomatoes turn pulpy and the oil separates from the mixture.
Add the coconut paste or coconut milk and stir fry for 2 or 3 minutes.
Now add the lady’s fingers / okra and the boiled meat and mix well. Add the left over meat stock / soup or 1 cup of water and cook on low heat till the lady’s fingers / okras are just cooked, taking care not to overcook them. 
Serve as a main curry with rice.

Saturday, June 8, 2019

SOME ANGLO-INDIAN PICKLES AND CHUTNEYS - BRINJAL PICKLE, MANGO PICKLE, LIME PICKLE, GOOSEBERRY PICKLE



SOME ANGLO-INDIAN PICKLES AND CHUTNEYS
Pickles, Relishes and Chutneys add zest to a meal and Anglo-Indian Cuisine has many of them in its repertoire. Pickles and chutneys form an important and sometimes necessary accompaniment to any meal. They add sparkle and tingle to enliven up the meal and they stimulate the appetite with their tangy and spicy flavour.
The secret of a good pickle is the combination of spices such as chillies, fenugreek and mustard either crushed or ground. Pickles are generally made in summer since they should be kept in the sun for some time. Unlike chutneys pickles have a longer shelf life and can be stored for more than a year without spoiling.

1. BRINJAL PICKLE (Aubergine / Egg plant Pickle)

Ingredients
1 kg long purple or green Brinjals or 1 large seedless one
3 tablespoons chillie powder
2 tablespoons chopped garlic
2 tablespoons chopped fresh ginger
1 cup vinegar
1 tablespoon mustard powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 cup Sesame oil refined oil
1 cup of sugar
2 tablespoons salt
Wash and dry the Brinjals well and cut them into medium size pieces. Heat the oil in a pan. Add the ginger and garlic and sauté on low heat for a few minutes. Add the chillie powder, mustard powder, cumin powder, and turmeric powder and fry for a minute. Now add the Brinjals and salt and cook for 5 to 6 minutes on low heat. Add the vinegar and sugar and mix well. Cook till the sugar dissolves and till the brinjals are just cooked. Cool and store in bottles.




2. MANGO PICKLE (SWEET) 

Ingredients
6 medium sized mangoes
3 tablespoons chillie powder
1 tablespoon fenugreek seeds ground coarsely  
½ teaspoon turmeric powder
4 tablespoons salt
1 tablespoon mustard powder
1 cup Sesame oil or refined oil
½ cup vinegar
½ cup sugar
Wash and dry the mangoes well. Cut them into medium size pieces. Throw away the seeds. Mix the mango pieces with the turmeric, chillie powder, salt, fenugreek powder, mustard powder, sugar and vinegar in a stone jar and leave in the sun for a week. Shake the jar everyday so that all the mango pieces soak well. After a week, heat the oil in a pan till smoky. Cool and pour over the pickle in the jar. Mix well. The pickle is now ready for use.



3 LIME PICKLE (SWEET)

Ingredients
20 medium sized limes
1 cup of sugar
3 tablespoons chillie powder
3 tablespoons salt
1 teaspoon mustard powder
½ teaspoon powdered fenugreek seeds
½ cup of vinegar
3 tablespoons oil
Cut each lime into 6 or 8 pieces, keeping 6 aside to squeeze out the juice. Steam the limes in hot water for 5 minutes till slightly soft. Dry and Cool for some time. Now mix all the ingredients, and the juice of 6 limes with the steamed lime pieces in a pickle jar. Mix well and leave in the sun for a week. The changed appearance of the limes will show that the pickle is ready for use.
.


4.  GOOSE BERRY PICKLE

Ingredients
½ kg Goose Berries (Star Variety)
2 tablespoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
2 tablespoons salt
 2 tablespoons vinegar
1 tablespoons sugar

Wash the gooseberries and dry them well. Soak them with salt and leave them in the sun for about 2 hours each day for a week. When the gooseberries shrivel up and change colour add the chillie powder, cumin powder, turmeric powder, vinegar and sugar and mix well. Use when required.


Saturday, April 13, 2019

VANILLA SPONGE CAKE WITH BUTTER FROSTING



VANILLA SPONGE CAKE WITH BUTTER FROSTING
There's nothing quite like sharing generous slices of mouthwatering homemade cake with family or friends at Easter. A simple recipe for a melt in the mouth Vanilla Sponge Cake with creamy butter icing which would leave one craving for more than a slice. (I made this cake and the Easter Eggs for a feature in the Bangalore Mirror for the Easter Sunday Edition)
Ingredients
250 grams plain flour or Maida                 
200 grams powdered sugar
250 grams unsalted butter                                         
4 eggs beaten well
½ cup milk                                                    
1teaspoon baking powder
1.5 teaspoons vanilla essence
¼ teaspoon salt
 Sift the flour, salt and baking powder together.
Cream the butter and sugar together.
Add the beaten eggs and vanilla essence and mix well.
Fold in the flour a little at a time till well combined
Add a little milk if the mixture is too thick.
Pour into a greased and floured cake tin and bake for 40 to 45 minutes till the cake is done.
Remove from the tin when cold by inverting over a plate.
Keep aside for at least a day before Icing it.
 BUTTER FROSTING / ICING
Beat 200 grams butter and 500 grams icing sugar together until creamy.
Add one teaspoon vanilla essence and 2 drops pink or any other food colour of your choice.
Using a spatula, cover the cake with the butter icing. 
Then with a wet fork make soft peaks across the surface of the icing.
Decorate as desired




Sunday, April 7, 2019

KEDGEREE WITH HAM AND HARD BOILED EGGS





KEDGEREE WITH HAM AND HARD BOILED EGGS 
Kedgeree is a mildly spiced rice and lentil mix-up which originated during the time of the British Raj. It is the anglicized version of the Indian Rice dish Kichiri or Kichadi and was prepared with rice, lentils, raisins, nuts, parsley, etc along with the addition of steamed Fish Flakes and hardboiled eggs. In the early days fillets or flakes of steamed or smoked haddock or Halibut made up the combination (but later Salmon, kippers or tuna was used instead). It made a hearty breakfast dish in the early days when it was considered healthy to have a cooked breakfast with all the essential nutrients.
 During the time of the Raj, Fish, either steamed or fried was a regular item for breakfast and the local khansamas and cooks tried to incorporate it with local dishes. Eventually the Fish Kedegeree became a hot cooked spicy dish, with the addition of various spices and was invariably included in the breakfast menu all over the Commonwealth. It is still very popular all over the world.  Minced meat, boiled eggs, chopped ham, etc, could also be added instead of steamed fish.
It’s been also said that this dish ‘Kedgeree” was first introduced by the Scottish Soldiers in Army Camps in Calcutta.

2 cups raw rice
4 tablespoons oil
1 tablespoon ghee or butter
3 onions sliced finely
3 green chillies sliced lengthwise
½ cup Red Lentils (masur dal)
3 cloves
2 small sticks of cinnamon
1 teaspoon cumin powder
100 grams Sultanas or Raisins (Optional)
3 tablespoons chopped coriander leaves
2 Bay leaves
Salt to taste
1 teaspoon chillie powder
1 tablespoon lime juice / lemon juice / vinegar
6 whole peppercorns
4 hard-boiled eggs cut into quarters
½ kg good fleshy fish cut into thick fillets (The Fish could be substituted with Ham, boiled and shredded chicken, Cooked Mincemeat, etc.)

Heat the oil in a suitable pan and sauté the onions, cloves and cinnamon lightly.
Add the slit green chillies, whole peppercorns, cumin powder and chillie powder and sauté for a few minutes.
Add the washed rice and lentils and mix well.
Now add 6 cups of water, lime juice / vinegar, sultanas, chopped coriander leaves and salt and cook on high heat till boiling.
Reduce heat and simmer covered till the rice and lentils are cooked and slightly pasty.
Gently mix in either chopped ham, shredded chicken, steamed fish pieces, etc, along with the butter or  ghee and the hard-boiled eggs.
Cover and let the rice rest for a few minutes.
Serve hot or cold with any side dish or Lime Pickle.



Wednesday, March 20, 2019

PICCALILLI (PICKLED VEGETABLES)



PICCALILLI
 Piccalilli is a raw pickle or relish of chunks of mixed vegetables such as onions, cabbage, green beans, carrots, cucumbers, gherkins, etc, in vinegar with a dash of turmeric, mustard sauce and chillie power. In the earlier days, it was usually eaten with cold meats, roasts, sausages, corned beef, etc. It is believed that this pickled relish was first introduced in the middle of the 18th Century.
I’m attaching photos of the recipe of Piccalilli taken from Mrs Beaton’s Book “ALL ABOUT COOKERY” New Edition published in 1913. My mum had a similar handwritten recipe that is easier to make which is slightly different to Mrs. Beaton’s. You could use any vegetables of your choice.
Basically, Piccalilli is just fermented vegetables. As every one knows fermented foods are good for the stomach.

Ingredients
1 cup cauliflower florets
1 small cabbage chopped into medium size chunks
1 cup chopped green beans (about one inch pieces)
1 cup sliced carrots
4 red chillies broken into bits
2 green chillies sliced in half
Salt as required 
2 teaspoons cumin powder
1/2 teaspoon turmeric powder 
1 teaspoon mustard powder or paste
2 tea cups white vinegar or malt vinegar 
6 teaspoons sugar
3 cloves garlic (crushed)

Place all the above ingredients in a suitable bowl and stir well. Cover and leave in a cool place for a few hours. The Cabbage and other vegetables begin to give out water.
Spoon the Vegetables into an air tight jar and press down firmly so that the liquid rises up to cover the vegetables. Let it be for a few days till the vegetables begin to wilt due to fermentation. You could keep the jar outside or in the fridge. Use as a relish or pickle with your curry and rice.
Note: The vinegary liquid should always cover the top of the vegetables so use more vinegar if desired. 

Thursday, February 28, 2019

ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE



ANGLO-INDIAN FOOD FESTIVAL AT THE HYATT CENTRIC BANGALORE

The Hyatt Centric, Bangalore is holding an Anglo-Indian Food Festival - ‘Colonial Capers from the Cantonment’ from 22nd February to 3rd March 2019 - bringing back Nostalgic and Culinary Delights of old Colonial Anglo-Bangalore at their Bengaluru Brasserie.
I am assisting them in bringing back to life the old Colonial and popular Anglo-Indian dishes that will take one back down memory lane of the by-gone Era. I have curated 5 special menus of the old popular dishes for a ’la Carte Lunches and Buffet Dinners. The special dishes from this festival include Colonial Dishes such as the Railway Mutton Curry, The Dak Bungalow Curry, Grandma’s Country Captain Chicken, Potato Chops, Colonel Standhurst’s Beef Curry, Pork Country Captain, Bengal lancer’s Shrimp Curry, Pork Bhooni, Meat Jal Frezie, Devil Pork Curry, etc, and typical Anglo-Indian Dishes such as Saffron Coconut Rice, Junglee Pilaf, Meat Ball Curry (Bad Word Curry), Devil Chutney, Doll Curies, Vegetable Curries and side dishes, etc.

The Menu varies slightly each day both for lunch and the dinner buffet so that a wider variety of Anglo-Indian Dishes are featured. 

A selection of the set menu that was served for lunch consisted of the following:
Starters were Pepper Chicken Bites, Vegetable Panthras (crumbfried panrolls stuffed with sautéed veggies) and lamb mince Potato Chops. Mains took us to Railway Mutton Curry, Anglo-Indian Meat Ball Curry or Bad Word Curry, Anglo-Indian Doll Curry (Dhal was always pronounced as Doll by us), Pepper Ladyfingers Fry (Bandy Coy) and Saffron Yellow Coconut Rice) and White Steamed Rice. A selection of Anglo-Indian pickles and relishes and our very own Devil Chutney added zing to the meal together with short glasses of Anglo-Indian Pepper Water. The Superb meal was rounded off with a selection of desserts such as steamed ginger pudding, bread pudding, Trifle and Kal Kals served portion wise. 


A selection of the dishes on the Buffet at the on-going Anglo-Indian Food Festival at the Hyatt Centric Bangalore were:

Starters and short eats from the Live counter such as Pepper Chicken Bites, Corriander Chicken Nibbles, Cutlets, Lamb Mince Panthras, Vegetable Panthras (Crumb-fried pan-rolls stuffed with sautéed lamb mince or veggies) and lamb mince Potato Chops.


The Buffet had Mulligatawny Soup, Meat and Vegetable Broth, Army Camp Soup, Lantil Soup, Chicken in Red Wine, Country Captain, Railway Mutton Curry, Dak Bungalow Chicken, Fish in Green Masala, Pork Vindaloo, Junglee Pulaf, Anglo-Indian Pepper Water, Meat and Vegetable Broth, Beef Chops, Pepper Chicken, Fish Curry, Lady Finger Pepper Fry, Drumstick and Potato Curry, Tomato Pulaf, Cheesy Cauliflower Bake, Saffron Coconut Rice, Bad Word Curry, etc. etc, etc along with mouth-watering Desserts such as Trifle Pudding, Bread and Butter Pudding, Blancmange, Embassy Pudding, Pears stewed in Red Wine etc, etc, along with a wide selection of breads and buns - a real feast at the Dinner Buffet




All credit goes to Chef Manish, Chef Babu Ram, Chef Debaditya and their team for their excellent interpretation of my recipes, and bringing out these old delicacies perfectly each day. Chef Manish adds his own special touches to make the whole experience memorable. Not forgetting Anum Ajani, Preetam Rai, and all at the Hyatt Centric Bangalore. 




Sunday, February 10, 2019

OXTAIL VINDALOO




OXTAIL VINDALOO
Ingredients
1 kg oxtail cut into medium pieces
3 onions chopped
3 big tomatoes ground or pureed
1 teaspoon cumin powder
1 teaspoon turmeric powder
3 teaspoons chillie powder
1 teaspoon pepper powder
1 piece cinnamon
2 teaspoons garlic paste
3 tablespoons vinegar
3 tablespoons oil
Salt to taste
Pressure cook the oxtail till soft with sufficient water.  
Heat oil and fry the cinnamon and onions till golden brown.  Add the garlic paste and sauté for some time.  Add the chillie powder, cumin powder, turmeric powder, pepper powder and fry well with a little vinegar. Add a little water if rquired.
Add the pureed tomato and continue frying till the oil separates from the mixture. Add the remaining vinegar and the cooked oxtail together with the remaining stock / soup and cook till the gravy is thick. 
Serve hot with rice or bread or even hoppers.

Friday, January 18, 2019

FRIED FISH



ANGLO-INDIAN FRIED FISH

A Simple Fish Fry suing minimal ingredients. It makes a good accompaniment to Steamed rice and Pepper water or Dal Curry. It could also be served with bread and chips. Makes a good starter as well.

Ingredients
6 slices of any good fleshy fish (I used pomfret slices) 
2 teaspoons chillie powder
1/2  teaspoon turmeric powder
Salt to taste
1 tablespoon semolina or sooji (optional) 
4 tablespoons oil for frying
Wash the fish and coat it with the chillie powder, salt, semolina and turmeric powder.  
Heat oil in a flat pan and shallow fry the pieces about 3 at a time, till nice and brown on both sides.  
Serve with bread and chips. This is also a good accompaniment to pepper water and rice.

Monday, December 3, 2018

RUM BALLS





RUM BALLS
Rum balls are a truffle-like confection of sweet, dense cake or biscuit material flavoured with chocolate and rum. They are roughly the size of a golf ball and often coated in chocolate sprinkles, desiccated coconut, or cocoa. Rum Balls are rich in flavor and have a fudgy texture.

Rum balls are one of the Christmas season's easiest and most delicious treats. Fruit cakes are normally used as they are already packed with fruits, nuts and spices. However chocolate cake or vanilla cake could also be used. The Rum balls can also be made with digestive biscuits instead of cake
Ingredients
300 grams Fruitcake (or chocolate or vanilla cake)
100 grams Icing sugar for binding and rolling 
3 or 4 tablespoons condensed milk
2 tablespoons butter
4 tablespoons dark rum
Cocoa powder for dusting
Chocolate sprinkles or desiccated coconut for decoration (optional)

Crumble the cake into smooth crumbs without lumps.
Mix the butter and condenses milk with the cake crumbs and Rum and mix well.
Refrigerate for 20 minutes if mixture is too runny or until just firm enough to handle.
Take small portions of the mixture and roll into balls using the icing sugar to bind them
Now roll the balls in the cocoa powder to coat them well.
You can serve the rum balls like this or coat them with Chocolate sprinkles or desiccated coconut for decoration (optional) 
Place each Rum Ball in mini muffin cups
Refrigerate till required to serve.

Thursday, November 15, 2018

GROUNDNUT TOFFEE OR PEANUT BRITTLE




GROUNDNUT TOFFEE (Peanut Brittle)

Makes 30 pieces     
Ingredients
½ kg good white jaggery                   
300 grams groundnuts (crushed or halved) 
2 teaspoons ghee

Melt the jaggery in a thick-bottomed pan with about 2 cups of water till completely dissolved.
Remove from heat and strain through a thin strainer to remove the sand and other impurities from it.
Replace on heat and cook till thick syrup is obtained. 
Add the crushed or halved groundnuts and the ghee and cook on low heat stirring all the time, till the mixture forms a ball and leaves the sides of the pan.  
Pour on to a greased plate and spread well with a wooden spoon or spatula. 
When slightly cool cut into squares.



Sunday, September 9, 2018

STUFFED SNAKE COY / SERPENT GOURD CURRY



STUFFED SNAKE COY / SERPENT GOURD CURRY

Ingredients
1 kg beef or mutton mince
1 medium sized snake gourd scrape and cut into 2 inch pieces after removing the insides
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chillie powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil   

Wash the snake gourd and keep aside. 
Marinate the mince with a teaspoon of chillie powder, turmeric powder, a little salt and some chopped coriander leaves. 
In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chillie powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes. Add the tomato puree and fry till the oil separates from the mixture. Now add 2 cups of water and bring to boil.  
Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out.  

Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked.  
Garnish with chopped coriander leaves. 
Serve hot with coconut rice or plain rice.