Main Ingredients:
10 pieces pointed gourd (big size); 300 gm minced meat/keema (chicken/mutton); 2 medium-sized onion chopped; 1 tsp ginger paste; 1 tsp garlic paste; 1 medium-sized tomato chopped; 2 tbsp raisin paste; 1 tbsp whole raisin; 4 green chilies (make a slit on each); 4 green chilies chopped; ½ handful of all purpose flour; 1 tsp ghee (clarified butter);
Spices:
- 1 cinnamon stick (2 inches)
- 1 bay leaf
- ½ tsp nutmeg/jaiphal powder
- 1 tsp bengali garam masala powder (cinnamon, green cardamom and clove)
- 1 tsp kashmiri red chili powder ( only for color)
- Salt to taste
- Sugar to taste.
Steps:
Preparing the stuffing
- Wash the minced meat under running water and keep aside.
- Heat oil in a pan.
- Fry the chopped onion till golden brown.
- Add chopped green chilies and stir for a while.
- Add ½ tsp ginger paste and ½ tsp garlic paste. Fry for 2 minutes on medium heat.
- Add the minced meat and mix well on high heat (it will release some water so cook it on high heat for sometimes).
- Cook it on high heat until the water dries up completely.
- Add salt, sugar and garam masala powder. Mix well.
- Cover it and cook on low flame for 8 minutes.
- Open the lid, adjust the taste of salt and sugar.
- Add the whole raisins and mix well.
- Turn off the heat and transfer it to another pot.
Preparing the pointed gourd
- Wash the pointed gourd and scrape the skin with the blunt side of a knife. Wash again.
- Cut a small portion of the pointed side and scoop out all the seeds inside using the handle of a spoon. [don't cut the other side].
- Now fill each pointed gourd with the stuffing. Press the stuffing inside using your finger so that no vacuum can form.
- Make all pointed gourd in this way.
- Make a soft dough of the flour.
- Now seal each pointed gourd with a small portion of the dough. [wet your hand while doing it]. Keep it at ready.
Preparing the curry
- Heat oil in a pan. Shallow fry the sealed pointed gourd. Take them out of the pan and keep aside.
- Temper the same oil with bay leaf and cinnamon stick.
- When an aroma comes out, add the chopped onion and fry until golden brown.
- Add ½ tsp ginger paste and ½ tsp garlic paste. Saute for a while.
- Add the chopped tomatoes and cook until soft.
- Add salt, sugar and nutmeg powder. Mix well.
- Add the raisin paste and cook for 2 minutes.
- Now add 4 cups of warm water and let it be boiled on medium heat.
- Add the pointed gourd and cover it. Allow it to cook on low flame for 7 minutes.
- Add 4 green chilies and cover it again for 2 minutes.
- Open the lid, adjust the taste of salt and sugar.
- Add 1 tsp ghee (clarified butter) and sprinkle garam masala powder.
- Turn off the heat and rest it for 2 minutes with the lid on.
- Serve hot with pulao or rice.