Snake gourds are locally grown vegetables here in Maldives. I came up with this recipe after seeing a stuffed zucchini recipe on an show called Food Safari.
Even though the original recipe used zucchini I decided to try and make this using snake gourd. The result was pretty good and the best part my son loved it , he is getting a bit picky these days. Feel free to use either snakegourd or zucchini for this recipe
Recipe : Stuffed Snake gourd : adapted from the recipe Kousa Mahsini ( stuffed Zucchini)
Serves 3 people
2 snake gourds (chichanda) or use small zucchinis
2 tsp tomato paste ( concentrated tomato paste, not puree)
2 cloves garlic and the remaining half of the onion from the stuffing
3 cups chicken or vegetable stock or water
Stuffing: 1/2 small onion or 1 shallot, finely chopped
100g ground beef or mutton or lamb
big handful of finely chopped parsley ( or coriander leaves )
3 tablespoons of rice
1 small tomato, deseeded and chopped finely
Spice mix : 2 tsp ground cumin (dhiri)
1/2 tsp chilli or 1 tsp if you like it hot (thelhi mirus)
1/4 tsp ground black pepper (asey mirus)
1/2 tsp ground cinamon ( fonithoshi)
1/4 tsp ground cloves (karanfoo)
1/2 tsp ground cardamon ( kaafoorotholhi)
1. Wash the rice in several changes of water till water runs clear, leave to soak for 1 hour.
3. Cut the snakegourd ( no need to peel) into about 3-4 inch pieces, scoop out the seeds and fluff inside. Sprinkle a little salt and mix and set a side for 10 minutes then rinse well. Set a side till you get the filling ready.
5. Heat a saucepan big enough to fit everything in , Pour stock and mix in the tomato paste, add onion and garlic and remaining spice blend and bring to a boil, then bring the heat down carefully put the snake gourds in , cover and simmer till the filling is cooked through and the sauce is reduced and thick. Taste , adjust seasoning. Serve with rice and a salad