Stuffed tinda, dry tinda, how to make dry tinda or stuffed tinda sabzi,
Tinda is also called Indian Apple Gourd. This tinda recipe is one of the simplest and tastiest ways of cooking tinda. This is a very easy and quick dry tinda recipe. We just need to mix the spices together and stuff them in tinda and let them cook at very slow heat so that they get cooked all the way to inside. I have used fennel seeds along with cumin seeds in this recipe, fennel seeds give little extra flavor and taste to this dish.
Preparation time: 10 minutes
Cooking time: 10 minutes
Serving for 4
Ingredients:
- 250 grams Tinda
- 1 tablespoon oil
- A pinch of asafoetida
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon red chilly powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon dry mango powder
- Salt to taste
- A handful chopped coriander leaves
Method:
- Wash and peel the tinda. Now make a cut on the gourds shaped like + so that it is joined at the base.
- Mix red chilly powder, coriander powder, half turmeric powder, half salt, garam masala and dry mango powder.
- Mix everything well.Fill the masala generously in the tindas.
- Heat oil in a pan at medium heat.
- Add asafoetida and cumin seeds.
- When cumin seeds colour changes then add turmeric powder and saute for couple of seconds.
- Now put stuffed tindas and salt and mix lightly and cover and cook them for 4 to 5 minutes.
- After 5 minutes turn them over. Now cover and cook tindas till they become soft. Don’t forget to turn them occasionally.
- Garnish with chopped coriander leaves. Enjoy this side dish in lunch and dinner.
