Bharwan tinda masala

Ingredients

• 250 g tindas / round indian gourd
• 4 onions , grated
• 2 tomatoes , grated
• 1 tablespoon ginger-garlic paste
• 2 green chillies , finely chopped
• 1 teaspoon dhaniya powder (coriander powder)
• 1 teaspoon turmeric powder
• 1 tablespoon garam masala powder
• 1 teaspoon amchoor powder (dry mango powder)
• 1 teaspoon jeera (cumin seeds)
• 1 teaspoon saunf powder ( fennel powder)
• 1/2 teaspoon red chilli powder
• Salt to taste
• Ghee

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Preparation

• Peel the tindas and slit them length-wise in a cross , almost till the base.
• Grate the onion and squeeze out the water from them and mix coriander powder , dhaniya powder , turmeric powder , amchoor powder , salt , garam masala powder , red chilli powder , saunf powder and mix well.
• Stuff the tindas with the above onion mixture and keep aside. Heat ghee in a kadhai , and tip in jeera.
• Once the jeera starts to sputter , add the leftover onion mixture( if any ) to it .
  
• When the onion becomes light brown in colour , add the ginger garlic paste and cook till done.
• Then tip in the grated tomatoes , green chillies , salt and cook till the masala starts to leave ghee at the edges.
• Now place the stuffed tindas in the kadhai , add a cup of water and cover and cook.
• Keep flipping the tindas occasionally till they turn brown uniformly. Cover and cook till the tindas become tender .
  
• Once done , garnish with chopped coriander leaves and serve piping hot with crispy parathas.

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