Stuffed Masala Tinda

Tinda is also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like vegetable popular in north India and is native to India. It is also very popular in Pakistani cooking. It is green in color just like granny smith apple but in smaller size. This is a seasonal vegetable and is available at Indian grocery shops during seasons fresh but frozen tinda could be all year around. When you cut open, it has a snow white flesh inside. Sometimes the seeds are tender but sometimes they are very hard if the color is not white, so you may want to remove them. It absorbs any seasonings you add to it very easily. When buying tinda make sure that it is hard and does not press when you use your thumb and you can also see some hairy thing on the skin.This stuffed tinda recipe is from my mom-in-law.

Recipe: (for 4 people)
6 – 8 small size tinda
1 medium onion
1 small tomato
2 – 3 garlic cloves
a small piece of ginger
1 small dried red chili
2 tsp of dhania powder
1 tsp turmeric powder
1 tsp amchur powder
1 tsp rye or rai
1 tsp jeera
salt per taste
3 tsp oil

Tinda stuffed with masala ready to be cooked

Make a paste of onion, tomato, ginger garlic, red chili. Scrape the skin of tinda and slit it cross-wise. Heat oil in a non-stick pan and add 1 tsp of oil and cook the ground paste until the raw smell is gone. Add the spices just saving a little bit. Cool this mixture and add this to the slit opening of the tinda. Heat the pan again and add the oil, add rye, let it splutter, then add jeera. Now add the stuffed tinda. Leave it on for a few minute until you a slight brown color on the bottom. Now flip the tinda and let it cook a little until you see the brown color again. Now add a little water, cover it with a lid and let it cook nicely. When almost cooked, add the remaining spices, mix well and cover for further cooking and until all water has evaporated. Serve hot with roti.

Tinda ready to be relished

TIP: You can also make gravy with this dish by adding dahi mixture with spices.