Stuffed Snakegourd, Minced Meat Pudlets

As children, when my mother made these delicious morsels, we would quickly eat the mince and leave the green rings. Any vegetable was taboo and snake gourd was our bete noire. As we grew older, we actually managed to eat the “green things” and liked it. My children did the same and I guess we all have to go through this process. Today cutlets are a prized item on our menu and my sister in law Joyce is the Queen of Cutlets.

The Recipe:

1 snakegourd, cut into 1 inch thick rings. Wash & boil the snake gourd rings in salted water for a minute. Use just enough water to cover the rings. Plunge into cold water and drain. Keep aside.

2 medium boiled potatoes, mashed; 1 egg; 1 cup breadcrumbs; oil for shallow frying.

1/4 kg minced meat; 1 onion, minced; 2 tbsp ginger – garlic paste; 2 green chillies; a few corriander leaves, chopped; 2 spring onions, minced; salt to taste.
Cook all the ingredients together till the water evaporates. Cool for 5 minutes. Add the raw egg and the mashed potatoes and mix well. Form into medium sized balls. Place a snakegourd ring on your left palm, stuff with the mince balls, roll in breadcrumbs and keep on plate. Repeat with all rings. Shallow fry in hot oil on both sides, drain on kitchen paper and serve hot for tea with tomato sauce or for dinner with dhal & white rice. Guaranteed to please any palate!

Learn how to cook a traditional Indian meal using recipes that have been inherited from my great-grandmother.

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