Chichanda Mussama (Snakegourd curry)



This year I have been working with local vegetables and trying to come up with recipes using locally grown vegetables. One such vegetable is chichanda  or snakegourd.  Having made bashi musamma I wondered if I can do the same with snakegourd. And it is much easier to stuff them than eggplants. I used dried tuna which I love to use with vegetables. 
The biggest challenge was keeping the stuffing in while cooking as it kept coming out.



 My mother suggested steaming them, before adding to the sauce, which was a much better method of ensuring the filling remained in the snake gourd. But it still didn't prevent the filling from slipping out. So the second time I tried to make it, I dipped the open ends in a little beaten egg and placed the sealed side down on a hot frying pan with a little oil. So the ends get sealed with a thin film of egg. It doesn't give an egg taste. Once the ends are sealed, add a little water, cover with a lid and steam for about 5- 8 minutes and then make the sauce and add them into the sauce to cook through.



The sauce is made separately and then the steamed snake gourds are added gently into the sauce and cooked gently. Don't go with vigorous mixing for this one. This needs gentle care when turning the snake gourds around so it is well flavoured with the curry sauce. If you don't like dried tuna, you can use the vacuum-packed smoked tuna which is a bit drier than the one you find in the local market. Slice it thinly into hot water and then flake and use it to make the filling.


Yield: 4
Author: Nammi

Chichanda Musamma (snake gourd curry)

Ingredients

  • 1 onion, finely sliced
  • 1 foot long or a little larger snake gourd
  • 1/2 cup ground dried tuna ( muguri hikimas) , see above on how to substitute with smoked tuna
  • 3 tsp curry powder
  • 1 1/2 tsp ground cumin
  • 1/2 tsp red chilli powder
  • 1/2 tsp ground cardamon
  • 1/2 tsp ground cinnamon
  • 1/4 tsp turmeric
  • 1 level tsp sugar
  • 1" ginger grated
  • 2 cloves garlic, grated
  • 3 chillis slit in two
  • 1 tbsp raisins
  • small handful of Indian almonds (Kanamadhu) finely sliced
  • 12 curry leaves
  • 12-inch piece pandan cut into 2-inch pieces
  • 1/2 cup coconut milk
  • 1 cup water
  • 3 - 4 tbsp oil
  • 1 small egg well beaten ( optional) 

Instructions

  1. Cut the snake gourd into 1 and half-inch pieces, using the end of a teaspoon scoop out the inside and remove the pit and seeds. 
  2. Season lightly with a tiny bit of salt. Set aside. 
  3. Place, curry powder, cumin, turmeric, chilli powder, and  1/2 tsp of salt and place in a bowl along with a few teaspoons of water. Mix into a paste, remove 1 heaped teaspoon of this paste into another bowl, and set them aside. 
  4. Brown half the onions with 2 tbsp of oil in a pot. Once it's coloured add 5 curry leaves, the dried tuna, and the grated ginger and garlic. Mix well and remove and mix into the bowl containing the larger amount of curry paste. Mix well. Spoon this into the hollowed snake gourd pieces. 
  5. If you have a steamer, bring the water to a boil in the steamer and then arrange the stuffed snake gourd pieces in the steamer rack. ( If you don't have one, arrange in a frying pan, add 1/4 cup of water cover and let it simmer for 5-10 minutes. )
  6. If you are going to use the egg to seal the ends, dip the ends of the snake gourd ( after filling it) into the beaten egg, only the ends.  Then place the end side down in a hot frying pan with 2 tbsp if oil and let it cook to seal m turn over so you can seal the other end. Lay it flat and add about 1/4 cup of water, cover and simmer for 5- 10 minutes.
  7. While the snake gourd is steaming, prepare the curry sauce. 
  8. Add the remaining oil into the pan you used to fry the onions, and add the remaining onions, curry leaves, and pandan leaves and stir fry till the onions wilt and start to colour. 
  9. Add the chillies the 1 tsp curry paste and any leftover filling into the pan and stir fry. Stir in raisins and the nuts. 
  10.  Pour coconut milk and water bring the mixture to a boil and let it simmer on low heat.  Taste and add salt and the ground cinnamon and cardamon. 
  11. After about 10 minutes on the steamer, remove the snake gourd pieces and carefully transfer them into the curry sauce. Cover and cook. Give the pan a shake every now and stir very gently. 
  12. Cook for 5 minutes and then switch off. Serve with rice and salad.
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Created using The Recipes Generator

Comments

  1. I adore snakegourd, but can't find them here. The spiced tuna filling sounds so yummy and don't even get me to start the curry gravy. I just love the stuff!

    ReplyDelete
  2. Very nice wegetable, dried tuna and spices combination dish. Looks tasty. Our cuisine covers many different spices like your cuisine. I like it. Thank you for sharing.

    ReplyDelete
  3. Looks delicious, love the stuffing. Thanks for sharing.

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