Snake Gourd and Beef Kofta
Snake gourd plays an important role in the anti-inflammatory diet chart, a pattern similar to the Mediterranean style of eating, where reduction in age- related disease and well being of overall health is prioritized. This particular recipe includes snake gourd as an outer covering to the meat ball bringing in all the benefits of the gourd to non-vegetarians.
- Snake gourd: 500-600g
- Beef: 750g minced
- Ginger: small piece
- Garlic: 6-7 cloves
- Green chilly: 2-3 deseeded
- Onion: 1 big or 2 small sized
- Coriander powder: 1 tsp
- Fennel (Saunf) Powder: 1 tsp
- Cumin (Jeera) Powder: 1 tsp
- Coriander leaves: Handful
- Mint leaf: few sprigs
- Corn flour powder: 2 tsp
- Salt: according to taste
Gravy/Sauce
- Onion- 4 midsized (finely chopped)
- Tomato: 4 (finely chopped/ puree)
- Garlic/Ginger paste: 1 tbsp
- Chili Powder: 2 tbsp
- Fennel Powder: 1 tbsp
- Coriander Powder: 2 tbsp
- Turmeric Powder: 1 tsp
- Cumin (Jeera) Powder: 2 tbsp
- Bay leaf: 2-3
- Five Spice/Garam Masala: 1tsp
- Sugar: ¼ tsp
- Hung curd: 2 cups
- Water: 1 ½ cup
- Milk: ½ cup
- Oil: 3- 4 tbsp
In a big wok or pan, add oil and heat. Add onion and saute till light brown and add sugar to caramelize. Add ginger and garlic paste and mix for few seconds. Add all the spices and fry at low heat to avoid burning. Add tomatoes and mix well and let fry till oil separates. Reduce the heat completely and add milk, stirring it constantly to avoid curdling. Add curd and mix well. Let it stay on low heat for a minute or two till you see it bubble and separate from the sides of the pan. Add water and let simmer till it boils.
Meanwhile, in a blender add all the ingredients for the beef ball and grind to a gooey mixture. Cut the snake gourd into 2 inch cylinders and remove the seeds. Make balls or just scoop it with a spoon and insert inside the cut gourd. Drop stuffed gourd cylinders in the gravy and let it cook in the gravy. Cook on low heat for around 45 minutes. Serve with rice or chapattis, garnished with coriander and mint leaves.
