Stuffed snake gourd with mince meat

Ingredients
mince meat 500gms
onions         3

tomatoes     4
garlic          4 to 5 cloves
ginger         an inch
garam masala  powder
chilli powder     
cumin powder
turmeric powder
vinegar         a tsp
tomatoe ketchup  a tblsp

Procedure

When buying the snake gourd be sure to buy tender ones as it will be tasty and cooks faster.
Lightly scrape the snake gourd and wash it well.  If the snake gourd is too long cut it into half and boil it for 5 mins .Remove it from the boiling water after 5mins and let it cool.Now we can prepare the mince mixture for the filling.

Chop th onions finely and add oil to the pan and fry it till it becomes lightly brown ,add the ginger and garlic  let it fry .Now add all the powders and let it give out a nice aroma while frying . Add the tomatoes and see that they are well mashed with the onions .Now add the mince meat which has been washed and the water should be drained. Let it boil well. Add some salt , vinegar , tomato ketchup.After it is well boiled take it off the fire and let it cool down as it has to be used for the filling.

After the meat is cooled down a bit stuff it into the snake gourd and to seal the edges take some chana flour and water and make it into a thick paste and seal it.
Take some oil in a shallow frying pan and fry it till it gets a light brown colour. You can have it with chapatis or it can be served as a side dish with dhal and rice.

Bhendi fry (Ladies finger)

  (bhendi) 500gm
asafoetida   a pinch
cumin seds   1/2 tsp
onion medium   1
chilli powder  1/2 tsp
corriander powder 1/2 tsp
garam masala powder 1/2tsp
amchur powder    (dried mango powder) 1/4tsp
corriander leaves 2tblsp

Wash the bhendi well and wipe it with a towel. Cut the bhendi in lond 1/2 inch diagonal pieces.
Heat the oil in a kadai, add the asafoetida and cumin seeds when they begin to change colour ,add the onion.Saute till light brown.Add the bhendi and cook,stirring continously over low heat till lightly browned.
sprinkle the salt,shilli powder,corriander powder,garam masala powder and amchur over the bhendi and toss well.Cook for one minute longer.Serve immediately,garnished with corriander leaves.

Banana Fritters

bananas 2
maida   
sugar
salt
curd


Mash the banans well with a fork and then add the maida slowly add some sugar and salt and keep the consisency thick .Add a table spoon of curd .Take a kadai and add oil once it is hot add a tablespoon of this batter in the hot oil. Keep it on slow fire .Once it is fried on one side turn it.Let it become light brown in colour.It can be fried and kept in a box and eaten the next day but it is best when it is hot.A nice tea time snack .

Sardine gravy

This is called in konkani " Vour Pondha" Oozo .This is made in a clay pot and on top they cover it and  live coals are put on top so it is cooked from top and bottom.Since we cannot do it like this it can be done in the cooker.

10  mackerals or sardines
chillies  20
jeera      1/2 tsp
turmeric  1/2 tsp
ginger     an inch
pepper corns  4 to 5
tomato   1

Grind all the above ingredients adding little vinegar .Take around 4 big onions and cut it into rounds  2 green chillies and 1pod of garlic .In the cooker add some oil and fry the onions and once it  softens add the chillies and garlic .Let it fry for some time , now add the ground masala and keep frying it . Add some water after washing the mixer, and keep the consistency medium. Now add 3 big tomatoes cut in rounds and add some salt . Let it boil for some time check for salt and sournes. It should be spicy and sour . Now add the fish and close the cooker and keep it for 15mins .After 15mins open the cooker and check for salt and vinegar.Serve hot with boiled rice.