This popular fruit resembling a snake is loaded with amazing health benefits and when raw, consumed as a vegetable. Versatile, can be cooked in different ways and even pickled. Its elongated body, hollowed out with the pith and seeds removed, makes it ideal for stuffing. Fillings can vary from vegetarian (potatoes or paneer), seafood (prawns) and ground meat (beef, chicken or lamb), which can be made ahead. Delicious when stuffed and will leave you craving for more. Served as an accompaniment with the main meal.
The prawn filling is prepared with a ground spice paste and set aside to cool. In the meantime, the snake gourd outer skin is scraped off with a knife, cut crosswise into one inch pieces with the white pith and seeds removed. Washed and seasoned with salt. Then, steamed, stuffed, sealed on both sides with mashed potatoes, coated with semolina and shallow fried. The delicate flavour of the snake gourd in combination with the prawn filling and touch of potato is truly enjoyable.
Select snake gourds that are firm throughout with colour ranging from light to dark green. Avoid the ones that are yellow and wrinkled at the tips. Rich in nutrients and vitamins. Good source of dietary fibre and aids in digestion. Hydrates, detoxifies the body and eliminates cholesterol. Aids in weight loss, controls diabetes, reduces high blood pressure and relieves joint pain. Promotes hair growth and enhances the skin. Low in calorie and beneficial for overall health.
The prawn filling is prepared with a ground spice paste and set aside to cool. In the meantime, the snake gourd outer skin is scraped off with a knife, cut crosswise into one inch pieces with the white pith and seeds removed. Washed and seasoned with salt. Then, steamed, stuffed, sealed on both sides with mashed potatoes, coated with semolina and shallow fried. The delicate flavour of the snake gourd in combination with the prawn filling and touch of potato is truly enjoyable.
Select snake gourds that are firm throughout with colour ranging from light to dark green. Avoid the ones that are yellow and wrinkled at the tips. Rich in nutrients and vitamins. Good source of dietary fibre and aids in digestion. Hydrates, detoxifies the body and eliminates cholesterol. Aids in weight loss, controls diabetes, reduces high blood pressure and relieves joint pain. Promotes hair growth and enhances the skin. Low in calorie and beneficial for overall health.
Stuffed Snake Gourd With Prawns
(Serves 6)
Ingredients:
1/2 kg snake gourd
1/2 kg medium or small prawns
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon lime juice
few coriander leaves (chopped)
2 tablespoons oil + extra for shallow frying
3 potatoes (boiled with salt)
1/4 cup semolina
salt
Grind to a paste with very little water
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch ginger
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Shell, devein and wash prawns. Drain well and pat dry. Season with salt.
Heat oil in a skillet and sauté the onion with green chillies. Add the tomato and cook until pulpy. Fry the ground paste well and then mix in the prawns. Check for seasoning, add lime juice and salt. Cook until prawns are done and mixture dry with no moisture.
Garnish with coriander leaves and let mixture cool.
Peel potatoes and pass through a ricer or mash them. Set aside.
Scrape the outer skin of the snake gourd, cut the ends off and then, crosswise into 1-inch cylindrical pieces. Hollow them by removing the pith and seeds. Wash, season with salt and steam for 15 to 20 minutes until tender-crisp. Place the cylinders in a dish and spoon the prawn filling into each. Seal both ends with potato mash.
Heat oil in a skillet for shallow frying. Coat the two sides of each cylinder with semolina. Fry until golden brown on both sides. Then, roll each piece and fry all around. Drain on absorbent paper towels.
Serve hot.
Note:
(Serves 6)
Ingredients:
1/2 kg snake gourd
1/2 kg medium or small prawns
1 onion (chopped)
2 green chillies (chopped)
1 tomato (chopped)
1 tablespoon lime juice
few coriander leaves (chopped)
2 tablespoons oil + extra for shallow frying
3 potatoes (boiled with salt)
1/4 cup semolina
salt
Grind to a paste with very little water
1 cup coriander leaves
4 long green chillies
4 large cloves of garlic
1/2-inch ginger
1 teaspoon cumin seeds
10 whole black peppercorns
1/2 teaspoon turmeric powder
Method:
Shell, devein and wash prawns. Drain well and pat dry. Season with salt.
Heat oil in a skillet and sauté the onion with green chillies. Add the tomato and cook until pulpy. Fry the ground paste well and then mix in the prawns. Check for seasoning, add lime juice and salt. Cook until prawns are done and mixture dry with no moisture.
Garnish with coriander leaves and let mixture cool.
Peel potatoes and pass through a ricer or mash them. Set aside.
Scrape the outer skin of the snake gourd, cut the ends off and then, crosswise into 1-inch cylindrical pieces. Hollow them by removing the pith and seeds. Wash, season with salt and steam for 15 to 20 minutes until tender-crisp. Place the cylinders in a dish and spoon the prawn filling into each. Seal both ends with potato mash.
Heat oil in a skillet for shallow frying. Coat the two sides of each cylinder with semolina. Fry until golden brown on both sides. Then, roll each piece and fry all around. Drain on absorbent paper towels.
Serve hot.
Note:
- Leftover filling can be served at the side.
- The prawn filling is so delicious. Use it to make Potato Chops.
