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.