Tinda also known as round gourd or apple gourd in English is a small green gourd vegetable available for hardly 2 months during monsoons in India and Pakistan.
Ingredients:
Stuffing:
- Cooking oil 12 tbs
- Onion 3 medium size
- Tomatos 2 medium
- Cumin seeds ½ tbs
- Salt to taste
- Tinde (Round gourd) 1 kg (peeled)
- Cooking oil ½ cup
- Haldi powder (Turmeric powder) ½ tsp
- Red chilli powder 1 tsp or to taste
- Pomegranate seeds 1 tbs
- coriander seeds 1 tsp
- Green chilies 2 finely sliced
- Fresh coriander leaves 2 tbs
Recipe
In a blender add, cut onion, red chilli powder, salt, turmeric, cumin seed, coriander seeds and pomegranate seeds.
Blend everything until they get properly mashed and mix.
Peel the tinde (round gourds) and remove the crown.
Now with the knife make 4 cuts .
Add tomatoes, green chilies, mint leaves, fresh coriander leaves, mix well and cook for 3 minutes until tomatoes are soft.
Add lemon juice and mix well. Cook for 3-4 minutes or until water dries, set aside and let it cool.
In a chopper add cooked mixture and chop well.
Add cumin seeds, achar gosht masala, gram flour, salt, mix well and set aside.
Peel the round gourds and remove the crown. Now with the help of small spoon remove their seeds to make them hollow from inside and set aside.
Now stuff each round gourd with 2 spoons of prepared stuffing and set aside.
In a pot add oil, onion and fry until translucent.
Add cumin seeds, nigella seeds, black mustard seeds and mix well.
Add pureed tomatoes, ginger garlic paste and mix well.
Add garam masala powder, turmeric powder, red chilli powder, salt, mix well and cook for 2-3 minutes.
Add fresh coriander leaves, mint leaves and mix well.
Place stuffed round gourds in gravy, cover and cook on low flame for 20-25 minutes.
Pour the gravy over stuffed round gourd and move them a little. Cover and cook again on low flame or until done (12-15 minutes).
Garnish with fresh coriander and green chilies.
Achari stuff tinday is ready to serve with chapati.
