Tinda,
also called Indian round gourd or apple gourd or Indian baby Pumpkin, is a popular vegetable in South asia.
The
unique gourd may not be a very famous vegetable globally but quiet famous in
India especially in Northern part of India.
In
north Indian houses you will see variety of stuffed vegetables in everyday
cooking like stuffed baigan, stuffed bhindi, stuffed tindora and many more.
This is my MIL's tinda recipe and is one of the simplest and quick. So let’s start.
Step by step recipe
of stuffed tinda:
- Wash and peel apple gourds. Make slit on the gourds so that it is joined at the base.
- Take 1 tsp fennel seeds powder (sauf), 1 tsp sesame seeds (Til), crushed, 1 tsp coriander powder(dhania), 1 tsp red chili powder(lal mirch), ¼ tsp turmeric powder(haldi), ½ tsp amchur powder. Add salt to taste.
- Combine all masala well and fill the masala generously in the tindas and keep them aside.
- Heat oil in a pan. Add cumin seeds, asafoetida and bay leaf.
- Now add green chili and ginger paste. Add in
- Add ¼ tsp turmeric powder and mix. Put stuffed tindas in the pan. sprinkle a little salt over them.
- Add little water so they won't stick to the pan. Cover and cook them for 5-6 minutes on low flame.
- Now open the pan and turn the gourds over one at a time. Cook for another 5-6 minutes with lid on.
- Cook tindas till they become soft on low heat. Don’t forget to turn them occasionally. If you feel they are sticking to the pan, add some more water. Add remaining masala, if left.
- Mix well and cook for couple of minutes. Once done, garnish with green coriander leaves.
Stuffed tinda (apple
gourd) / Bharwa tinda recipe below:
Tindas
stuffed with dry masalas and cooked till they become tender
AUTHOR:
Monali
RECIPE
TYPE: Main course
CUISINE:
Indian
SERVES:
4
INGREDIENTS (measuring cup used, 1 cup=237
ml)
DIRECTION
NOTES
SERVING SUGGESTION
Serve
stuffed tinda/bharwa tinda with paratha or chapatti. I also love to eat
stuffed tinda with dal chawal. :p
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