Stuffed / bharwan tinde (round bottle gourd)

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Main Dish

4 servings

Easy

40 min

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My mother in law, whenever i visit her she often prepares this for me as i am very fond of tindas but i never tried. Yesterday when i went to market my husband saw and told me to buy this. I bought and asked my MIL for its recipe..unfortunately the recipe which she told me was lacking few spices and other ingredients too, though it tastes really good.. but i thought to give my own little twist and believe me i was veryyy happy with the results.

Ingredients

• 6 tindas (about 300-350 gms)

For stuffing :

• 2 tsp coriander powder
• 11/2 tsp cumin powder
• 11/2 tsp fennel powder
• 1 tsp dry mango powder
• 1 tsp turmeric powder
• 1 tsp red chilly powder
• 1/2 tsp dry ginger powder
• 1/2 tsp garam masala powder
• 1/2 tsp black salt
• 1/2 tsp Kitchen King Masala (optional- I used this)
• Pinch of asafoetida powder
• And Salt to taste

For seasoning :

• 1 onion (large chopped)
• 1 tomato (medium chopped)
• 1 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1 1/2 tbsp olive oil or mustard oil (or any vegetable oil of your choice)

For Garnishing :

• 2 tbsp of fresh chopped coriander leaves (2-3)

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Preparation

• Wash all tindas with water and peel its outer skin as it is little tender.
  
  Make a criss & cross pattern on it. And keep it aside.
• Mix all the dry spices listed above under For stuffing..
• Fill this in tindas and still you ll see few amount of filling will left. Do not throw this, later it will be used while seasoning.
• In a pan heat oil and add cumin seeds, after it splutters stir fry filled tindas in it on low flame and with the lid covered for about 15-20 minutes or until cooked and soft.
• Once cooked season it with chopped onions, tomatoes and the left out dry spice filling. Mix all slowly.
• Cook further on same low flame for about 6-7 minutes more with the lid covered.
  Open the lid than after, and mix all nicely now. Make sure tomatoes and onions are cooked and soft.
  .
• Turn the flame off and garnish with Fresh chopped coriander leaves and serve with roti

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