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Recipes >> Veggie and Vegetable Recipes > Bharay Huay Tinday Kairi Kay Sath/Stuffed Gourd With Raw Mango by zubaida tariq

Bharay Huay Tinday Kairi Kay Sath/Stuffed Gourd With Raw Mango

Bharay Huay Tinday Kairi Kay Sath/Stuffed Gourd With Raw Mango
Prep Time
20 min
Cook Time

20-25 min
Serves

6-7
Tinda (also known as Indian Apple Gourd) looks like green apple. Tinda is well known in north India. My first introduction to this vegetable was in a party. The dish tasted nice and it tastes like other gourds.
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Source:  Zubaida Tariq in Handi at Masala TV Channel.
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Ingredients

  • Apple Gourd/Tinda 10
  • Onion 3
  • Green Chilli 4
  • Raw Mango 1
  • Lemon 2
  • Fenugreek Seeds 6
  • Onion Seeds/Kalonji 1 tsp
  • Cumin 1 tsp
  • Crushed Red Chilli 1 tbsp
  • Turmeric 1/2 tsp
  • Fennel 1/2 tsp
  • Salt as required
  • Oil as required

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Cooking Directions

  1. Wash and slightly peel or scrub the tindas out side; cut the top and keep it for use later; remove the seeds and other tender parts from inside to use it for stuffing.

  2. For steam bring a pot of water to boil, blanched apple gourds for a while.

  3. Sieved from water; dry them.

  4. Heat a pan with 2 tbsp of oil; add onion fy till turn into light brown.

  5. Now crushed grinded all spices ingredients; mix into onion and raw mango.

  6. Then let it cool; mix lemon juice,stuffing mixture is ready.

  7. Now fill the tindas with stuffing; cover it with tinda tops and close with tooth picks or thread.

  8. Then fry stuffed tindas/apple gourd on low flame till light golden.

  9. Garnish with coriander leaves and serve hot with roti/chapati.

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