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Snake Vegetable Curry with Mince Meat

From Indian Cookery "Local" for Young Housekeepers (1887).

Source and licence

From Indian Cookery "Local" for Young Housekeepers (1887), printed page 69, digitised by the Internet Archive: https://archive.org/details/1indiancookery-1887

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. 209.
  2. Materials.
  3. One snake gourd, one lb.
  4. of minced meat, half a cocoanut scraped, two onions, some ghee, salt, The curry stuff, to be ground fine without being rcasted, 3 or 4 red chillies, } of a heaped tea spoon jeera, an inch and half pieceof turmeric, 6 or 8 cloves garlic.
  5. Directions Remove the skin of the gourd by rubbing it with salt, cut it into four inch lengths and boil in water with salt for fifteen minutes, without removing the inside portion.
  6. ‘ake half the scraped cocoanut, and with a little warm water press out some thick milk.
  7. Keep this aside.
  8. Grind up the rest very smooth till it resembles butter.
  9. Remove the inside of the boiled vegetable.
  10. Warm a desert spoon of ghee, and brown a sliced onion, then half of the mussala, add and fry the mince meat.
  11. If the meat has been cooked before, fry it for ten minutes, if raw, cook it longer.
  12. Fill the mince in the hollow of the vegetables, and keep them aside.
  13. Place another chatty on the fire, warm another desert spoon of ghee, and fry another sliced onion, then the remaining portion of the mussala, and the ground cocoanut, add the stuffed vegetables, and ronst them for five minutes, then -add the curry stufl water and as much water as is needed for gravy.
  14. Lastly add the cocoanut milk.
  15. No acid is required.