Snake Gourd Glory

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.

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

Gravy/Sauce

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

Method:

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.