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Snake Gourd Glory

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Snake Gourd and Beef Kofta

Snake gourd plays an important role in the anti-inflammatory diet chart, a pattern similar to the Mediterranean style of eating, where reduction in age related disease and well being of overall health is prioritized. This particular recipe includes snake gourd as an outer covering to the meat ball bringing in all the benefits of the gourd to non-vegetarians.

Bullet Snake gourd: 500-600g
Bullet Beef: 750g minced
Bullet Ginger: small piece
Bullet Garlic: 6-7 cloves
Bullet Green chilly: 2-3 deseeded
Bullet Onion: 1 big or 2 small sized
Bullet Coriander powder: 1 tsp
Bullet Fennel (Saunf) Powder: 1 tsp
Bullet Cumin (Jeera) Powder: 1 tsp
Bullet Coriander leaves: Handful
Bullet Mint leaf: few sprigs
Bullet Corn flour powder: 2 tsp
Bullet Salt: according to taste


Bullet Onion- 4 midsized (finely chopped)
Bullet Tomato: 4 (finely chopped/ puree)
Bullet Garlic/Ginger paste: 1 tbsp
Bullet Chili Powder: 2 tbsp
Bullet Fennel Powder: 1 tbsp
Bullet Coriander Powder: 2 tbsp
Bullet Turmeric Powder: 1 tsp
Bullet Cumin (Jeera) Powder: 2 tbsp
Bullet Bay leaf: 2-3
Bullet Five Spice/Garam Masala: 1tsp
Bullet Sugar: ¼ tsp
Bullet Hung curd: 2 cups
Bullet Water: 1 ½ cup
Bullet Milk: ½ cup
Bullet Oil: 3- 4 tbsp


In a big wok or pan add oil and heat. Add onion and sauté till light brown and add sugar to caramelize. Add ginger and garlic paste and mix for few seconds. Add all the spices and fry at low heat to avoid burning. Add tomatoes and mix well and let fry till oil separates. Reduce the heat completely and add the milk stirring it constantly to avoid curdling. Add the curd. Mix well and let stay on low heat for a minute or two till you see it bubble and separate from the sides of the pan. Add water and let simmer till it boils.

Meanwhile, in a blender add all the ingredients for beef ball and grind To a gooey mixture. Cut the snake gourd into 2 inch cylinders and remove the seeds. Make balls or just scoop it with a spoon and insert inside the cut gourd. Drop stuffed gourd cylinders in the gravy and let it cook in the gravy. Cook on low heat for around 45 minutes. Serve with rice or chapattis, garnished with coriander and mint leaves.

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