Tinda, a vegetable more widely used in the northern part of India, looks more or less like small green apple or tomato. They are also called as Indian round gourd or apple gourd. Here i am presenting a PURE JAIN – NO ONION NO GARLIC recipe.
Spicy, Delicious , Finger licking Punjabi Masala will be a great treat to your taste buds.
My friends who regularly read my blog , know very well about my love for stuffed vegetables. I love Stuffed Vegetables. I know i have mentioned this many times but i really love them 🙂 🙂 🙂
For making stuff vegetables always choose Tender Vegetables. Fully Ripe or seeded vegetables wont give nice texture and taste.
So lets checkout the recipe
- 8-10 pc Tender Small sized Tinda
- Some Tomato Wedges
- 3-4 tsp Oil
- 1/4 tsp Cumin Seeds
- 1/2 tsp Hing
- 3-4 tsp Fresh Green Coriander , finely chopped
- 3 tsp Sauff
- 3 tsp Sesame Seeds
- 1/2 tsp Dry Mango Powder (Amchur)
- 1/6 tsp Hing
- 1 tsp Garam Masala
- 1 tsp Red Chilli Powder
- 2tsp Coriander Cumin Powder
- 1/2 tsp Turmeric Powder
- 2 tsp Oil
- 2 tsp Gathiya Crumbles or Besan
First dry roast Sauff and Sesame Seeds. Allow it to cool slightly and crush it into powder. Now in a bowl add this Sauff-sesame powder and all other spices except Oil. Mix very well. Crush Gathiya crumbles nicely with hands. Now add oil and mix
Wash and pet dry Tinda. Peel and Slit them slightly vertically and horizontally like a cross. Remove any hard seeds. Now feel the Ready stuffing and keep aside the rest of Stuffing.
In a non stick pan take oil. Add cumin Seeds, when crackle add hing and place stuffed Tinda and Tomato wedges. Sprinkle Some water and close the lid. Keep some water on lid. Allow it to cook on slow flame till Tinda get fully cooked. Sprinkle rest of Stuffing and some water from the lid. Mix well and be carefull else Tinda may loose the shape.
Garnish with Chopped Coriander. Serve hot with Roti, Paratha. I like with Hot steamed Rice too ..
Happy Cooking 🙂 🙂