Common Meal - Veg Curries - Snake Gourd Stuff Curry

Snakegurad Stuff Curry

Ingredients Quantity Snake Gurad 1/4 Kg Onions 1/2 Cup Oil 2 Tbsp Lime Juice 1/2 tsp Masala Saseme/Til Dal Powder 4 Tbsp Coconut Powder 2 tsp Garam Masala 1 tsp Ginger Garlic Paste 1 tsp Coriander Leaves Chilli Powder 4 tsp Turmeric Powder 1/2 tsp Tampering Cumin Seeds 1 tsp Urad dal 1 tsp Mustered Seeds 1/2 tsp Asafotida Pinch Garlic Cloves, Sliced 2 Red Chillies, pieces 1 Curry Leaves 5

Method :

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1. Heat 1/2 tbsp oil in a pan and add the onions and fry on medium heat for 7-8 minutes or till transparent. Remove from fire and cool. Grind to a paste adding little water.
2. In a bowl mix all "Masala" ingredients. Mix onion paste to this.
3. Clean the snake gourd,scrape the skin slightly with a knife.Cut the snake gourd into 2 - 3 inch pieces. Scoop out the pulp& the seeds from inside the snake gourd. Now take each piece and from the base end and make a slit towards to other edge but not all the way through i.e slit each piece into four sections lengthwise without cutting off the full length. The snake guard pieces are ready for stuffing. Separate the each quarters gently and fill the stuffing inside slowly without breaking the pieces. Stuff remaining in this manner. Keep aside the remaining paste.
4. Add Oil to pan in medium flame. When it becomes heat add asafotida, cumin seeds, mustered seeds, urad dal to it. Let it fry for 10 sec. After add chillis,garlic to it.Finally add curry leaves.
5. Now slowly place each of the stuffed snake gurad pieces in the dish. Close the lid and cook for 10 mins in medium temparature. Do check in between to stir the pieces without breaking them.
6. When the pieces are three fourth cooked add the remaining paste and one cup water. Adjust the salt as to taste.Cover and cook further for another 15 mins or till the pieces are well cooked and soft on touch. Garnish with chopped coriander leaves.

Tips :

1. Saseme Powder Recipe : Dry roast sesame seeds in a heavy bottomed vessel till the rawness disappears and a nutty aroma emanates the kitchen. Roast on low flame and do not burn them. Remove onto a wide plate and allow to cool. Blend the sesame seeds for 30 seconds.
2. To serve, gently lift the stuffed pieces with a wide spoon and place on serving plate and pour the gravy. Tastes wonderful with hot rice or roti.