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.