Tuesday, August 16, 2011

Padwal (snakegourd) stuffed with Mince

This is another favorite of mine & Smita's which Mai use to make for us. Hope you all will enjoy it too.

For Vegetarians : Stuffing can be made of Cheese & potatoes, Rajma & soya granules chili, or Paneer burji.


4 long tender Padwal (snake gourd)

500 gms Mince (chicken or mutton or beef) Wash & drain the water.
2 big onions chopped finely
2 medium tomatoes chopped finely
3 green chilies chopped finely
2 tbsp ginger chopped finely
2 tbsp garlic chopped finely
1/2 tsp turmeric powder
1/4 tsp pepper powder
1/4 tsp cumin powder
1 tsp salt
3 tbps + 1 tbsp oil

Scrape the skin of the padwal with knife, wash and pat dry.

Cut into 3inch cylinders, scoop out the seeds & pith, Sprinkle 1/4 tsp salt on it, toss well so the salt coats it well. Keep it aside.

For the stuffing :

In a small frying heat 3 tbsp oil, add chopped onions brown.

Add tomatoes brown it well, add the ginger, garlic, chilies fry it well.

Add the turmeric, cumin powder.

Add the mince, salt stir & let it cook on slow flame for 10 minutes.

Once cooked cool the mince.

Now stuff the padwal with mince and leave it aside.

Take a big frying pan, heat 1 tbsp oil.

Lay all the stuffed Padwals in it. Cover the frying pan with a lid.

Let it cook on slow fire for 30 minutes turning the sides every 10 minutes.

Once cooked you can brown the sides lightly.

Serve hot with Chapattis & Salad.

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