Stuffed Tinda (Apple Gourd)

July 20th, 2010 by ruchi Leave a reply »
Preparation Time: 10 minutes

Stuffed Tinda (Apple Gourd) Recipe

Stuffed Tinda (Apple Gourd)

Cooking time: 15 minutes
Servings: 3
Difficulty: Easy
   
   
   
   
   
   

Ingredients

Tinda (Apple Gourd) 7-8 medium
Vegetable oil 1 tbsp
Salt 3/4 tsp
Turmeric Powder 3/4 tsp
Red Chilli Powder 3/4 tsp
Coriander Powder 1 1/2 tsp
Dried Mango Powder 1 tsp
Garam Masala 3/4 tsp

Method

  1. Wash tinda and peel it. Carefully make two perpendicular cuts in each tinda starting from top. Make sure they don’t go all the way through. Basically tinda still should stay in one piece. These slits are to fill spices
  2. Mix all the dry ingredients in a bowl.
  3. Gently open up a slit, fill it with a thin layer of spice mixture. Now do the same with the other slit. Repeat with other pieces.
  4. Heat oil in a pressure cooker. Carefully place all tindas in the cooker with slits up. Add about 1/2 cup of water so that there is a thin layer of water at the bottom. Close teh cooker and cook till it starts to whistle. Turn off the heat on first whistle.
  5. Open the pressure cooker when steam dies down. Cook it over medium heat till the water completely dries out. Turn tindas gently without breaking them.
  6. Serve hot with Dhuli Masoor Dal, Raita and Roti.

Notes

  1. Be gentle when drying out the water in cooker. You don’t want to break tindas but it’s okay if they break a little. They still taste good.
  2. It takes a little practice to fill these up but be gentle and be patient.
  3. This is not a very popular Indian vegetable. It has a very simple taste and that’s why you will never find this in restaurants.

Pictures:

Fresh Tinda

Fresh Tinda

Peeled Tinda

Peeled Tinda

Dry spices

Dry spices

Slit tindas

Slit tindas

Stuffed tindas

Stuffed tindas

Place it in a pressure cooker

Place it in a pressure cooker

Tindas boiled

Tindas boiled

Water absorbed

Water absorbed

Stuffed Tindas, ready to serve

Stuffed Tindas, ready to serve

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   By Ruchi Garg