Ingredients:

• 1 kg – Beef or Mutton mince
• 1 – medium snake gourd, scraped and cut into 2 inch pieces
• 3 – medium onions, chopped
• 3 – large tomatoes, pureed
• 1/2 cup – Coconut paste
• A small bunch of coriander leaves, chopped
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 2 tsp – chilli powder
• 1 tsp – spice powder
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• Salt to taste
• 2 – green chillies, chopped
• 3 tbsp – oil

Method:

1. Wash the snake gourd and the mince.
2. Marinate the mince with a tsp of chilli powder, turmeric powder, a little salt and some chopped coriander leaves.
3. In a pan, heat the oil and fry the chopped onions till golden brown.
4. Add the ginger-garlic paste and saute for some time.
5. Add the chilli powder, coriander powder, spice powder, green chillies, coconut paste and salt and fry for a few minutes.
6. Add the tomato puree and fry till the oil separates from the masala.
7. Now add 2 cups of water and bring to boil.
8. Meanwhile, stuff the snake gourd rings with the marinated mince.
9. Pack each ring tightly so that the mince does not fall out.
10. 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.
11. Garnish with chopped coriander leaves.
12. Serve hot with coconut rice or plain rice.
13. Recipe courtesy: Anglo-Indian Recipes
14. http://anglo-indianrecipes.blogspot.com/

Recipe courtesy of Bridget White-Kumar