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Saturday, February 4, 2012

Stuffed Snakegourd

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.

2. Mix the spice blend ingrediants in a small bowl, set aside

 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.

4. Drain the water from the rice, mash them a little with your finger tips to break them up. Place  the rice in a small bowl along with meat, fresh herbs, onion, tomato and half the spice blend mix. Season with salt and mix well. Spoon it into the snake gourd. 

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

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