SALADS, VEGETABLES & STUFFING

WASH the wax gourd. Cut a small portion from the top. Use a melon ball scoop to remove the seeds. Peel the whole wax gourd thinly. Keep the skin.

IN a small frying pan, add 1 tablespoon of oil. Add the gourd seeds, skin, 2 teaspoons green chilli and ¼ teaspoon of salt. Keep stirring. When the mixture dries up, remove it from the heat. In a food processor, cover and process the mixture to a smooth paste. Keep aside.

TO make the stuffing, in the same frying pan, add 2 tablespoons of mustard oil and sauté the thinly sliced onion on medium-low heat until translucent. Add ginger and garlic pastes and keep stirring until the aroma develops. Add all the ingredients, starting from turmeric powder to tomatoes. Add ½ cup of water to help to mix the spices well. Add the chicken and fry in high heat until the colour changes. Add seed paste and the rest of the salt, and mix well. Cook for 6-7 minutes. Add the shitake mushrooms, and fry for 2-3 minutes. The taste should be strong enough to adjust to the whole gourd later. Add the olives. Sprinkle the special spice powder and coriander leaves, and remove them from heat.

IN a wok, add 2 tablespoons of oil and fry the gourd on all sides for 2-3 minutes. Remove and stuff the gourd with the chicken stuffing. Secure the top part with toothpicks. Heat water in a steamer and steam the stuffed gourd for 30 minutes or until tender. Remove and serve hot.