Keema Stuffed Pointed Gourd (Patol) Recipe

Cooking Directions

• STEP 1.Make a filling with minced meat, onions, ginger-garlic paste, and spices.
• STEP 2.Slit the pointed gourds and stuff them with the meat filling.
• STEP 3.In a pan, heat oil and fry the stuffed gourds until golden brown.
• STEP 4.In a separate pan, prepare a gravy with onions, tomatoes, and spices.
• STEP 5.Add the fried gourds to the gravy and simmer until cooked through.
• STEP 6.Serve the Keema Stuffed Pointed Gourd with rice or roti.

Cooking Tips

• You can use any minced meat of your choice, such as chicken, mutton, or beef.
• Make sure to choose pointed gourds that are firm and not too ripe.
• Garnish with fresh coriander leaves before serving for added freshness.

Storage and Serving

• Leftover Keema Stuffed Pointed Gourd can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.
• Serve with naan or rice for a complete meal.