Snake gourd 1k
Onion 3 small size or 2 medium size
Ginger garlic paste 1 1/4tsp
Chilly + coriander powder 2tsp
Cinnamon, cardamom, cloves 3 each
Black stone flower 1 (small)
Fennel 1/4 tsp
Oil 1 1/2tbsp + 4 tbsp
Minced chicken or mutton 1/2k
Bengal gram flour 2tbsp
Pressure cook minced chicken with 1/2tsp of turmeric powder and a tsp of salt.
Heat 1 1/2tbsp of oil in a pan, add the whole garam masala, add finely chopped onion and saute until, soft and crisp.
Add ginger garlic paste, stir, add chilly + coriander powder, salt, stir for a minute on low heat.
Add cooked minced chicken ( without any liquid ), stir well. Check for salt.
Stir until everything is well mixed, the mixer should be dry. Add chopped coriander leaves if desired, stir, remove from heat and let it cool. ( if there?s any large piece of chicken, mash it with the back of the ladle)
Scrap the outer skin of the snake gourd, cut into finger length portions and de-seed the vegetable.
Make a thick paste, using the gram flour by adding little water.
Stuff the minced chicken mixture in each of the snake gourd portions and seal the open ends with the gram flour paste( this is done to prevent the filling from coming out, while cooking the snake gourd)
Heat a tbsp or two of the oil in a sauce pan, transfer one batch of the stuffed snake gourds to the medium hot pan and cook. Stir lightly to cook the vegetable on all sides. Repeat the same with the rest of the snake gourds. Serve hot.