Tuesday, 4 September 2012


Tender Snake gourds - 2, pith cleaned and cut into 2 inch pieces
Prawns (200g-cleaned)
Onion - 1 medium, chopped finely
Fresh/Frozen Grated coconut - 1/3 cup
Besan - 2 to 3 tbsp
Coriander leaves - 2 tbsp, chopped finely
Chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - to taste
Oil - 1 tbsp

Put snake gourds as a single layer in a microwaveable bowl, sprinkle some salt on them lightly, add about 2 tbsp water, cover and microwave for about 5 minutes until a bit tender (need not be fully cooked). The tips of the snake gourd (which can't be filled), can be chopped finely and included in the filling mixture.

For the Filling: Heat 1 tsp of oil and add the chopped onions (and chopped snakegourd, if any) fry them for a few minutes (no need to brown them), Add Prawns and fry for 2 mins, add salt, turmeric and chilli powder along with besan and fry for a few more minutes before switching off the stove. Now add the grated coconut and coriander leaves and mix well. The filling is ready.

Remove the Snakegourd pieces from the microwaveable bowl and fill them with the stuffing mixture.

  Heat a wide pan on medium with about 2 tsp of oil and carefully place each of the filled snake gourd pieces sideways as a single layer. Cover the top with a plate and add a few tbsp of water to the plate. Let this cook for a few minutes before carefully removing the plate and turning over the pumpkin pieces so they cook on the other side as well.

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