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- Duration: 4
- Serves: 30 minutes people
Spice Level: Medium
Selecting apple gourds is not very tricky, simply choose gourds that are the size of large limes, are firm to touch and have unblemished skin.
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Grown mainly in North India, tindas are a delicacy in Rajasthani and Punjabi cuisine. This vegetable has a very short growing season, so enjoy them till the season lasts.
- Apple gourds (tinda), (15 medium sized )
- Mustard oil (sarson ka tel) (1/4 cup)
Dry masala for stuffing
- Aamchur (1 tsp)
- MTR Haldi/Turmeric Powder (1/2 tsp)
- MTR Dhaniya/Coriander Powder (1 tbsp)
- MTR Lal Mirch/Red Chilli Powder ( 1/2 tsp)
- Fennel seed powder (saunf) (1 tsp)
- Salt (to taste)
- Cumin seeds (jeera) (1 tsp)
- Fenugreek seeds (methi) (1 tsp)
- Asafoetida (hing) (1/4 tsp)
- Coriander leaves (hara dhania) for garnishing (1/4 cup chopped)
- Wash the apple gourds and slice off both the ends so that gourd sits well on a plate.
- Starting on the top, make slits in the shape of an X, taking care not to slit it all the way to the bottom, but just enough to create a pocket to place the stuffing.
- Mix all the ingredients for the dry masala and gently stuff the gourds and set aside.
- Heat oil in a flat pan and add all the tadka ingredients, when the jeera splutters, add the gourds to the pan and cover. Reduce the heat and cook on a low flame until the gourds are soft.
- Sprinkle water every now and then so that the gourds do not stick to the bottom of the pan.
- Gently place the cooked gourds on a serving platter and serve as is, or pour any curry or gravy of your choice.
- Garnish with coriander leaves and serve warm with panchmel ki dal and rotis.