Bharwan tinda

Bharwan tinda

Tinda is a summer vegetable. My family likes to eat bharwan vegetables like: bharwan baigun, capsicum, tinda, karela. Today I am telling you the recipe of bharwan tinda. I will use chana dal (chickpea lentil) for the stuffing.

Preparation Time          10 Minutes

Cooking Time                40 Minutes

Total Time                      50 Minutes

Type                                Side dish

Cuisine                           Indian

                                                   

INGREDIENTS:

Gravy:

250 gram       tinda (apple gourd)

1                     large onion (grated)

1/2 tsp            ginger garlic paste

2                     tomato (grated)

1                     green chili

3 tsp               curd

pinch of asafoetida (hing)

1 tsp               red chili powder (lal mirch powder)

1/2 tsp            turmeric (haldi )

1/2 tsp            black pepper powder

1/2 tsp            garam masala 

according to taste      salt

Stuffing:

 

• 100 gram           chana dal (chickpeas lentils)

• 1                         onion (finely chopped)

• 1                         green chili (chopped)

• 1/2 tsp                salt

• 1/2 tsp                red chili powder

• 1/2 tsp                cumin seeds

• 1/2 tsp                dry coriander powder

• 1/2 tsp                dry mango powder

METHOD:

• Wash and soak chana dal for 3 hours.

• Wash and peel and cut the tops of tinda.

• Hollow all the tinda with the help of peeler.

• Remove water of soaked chana dal and grind it coarsely.

• Heat 2 tsp oil in a pan, put cumin seeds in it.

• When the cumin seeds crackle adds chopped onion and green chili.

• Roast the onions till they become translucent.

• Add grind chana dal and put salt, red chili powder, dry coriander powder.

• Put 1/4 cup of water.

• Cook the dal until its rawness is remove

• Switch off the flame, put dry mango powder in it and mix it properly.

• Keep the dal masala aside to cool.

• When the dal masala cooled down, with the help of a spoon fill it in tinda .

• Heat 2 tsp oil in non-stick pan, put pinch of asafoetida and cumin seeds.

• When the cumin seeds crackle put the ginger garlic paste in it.

• Cook it for 2 seconds and put grated onion and green chili.

• Cook till onion becomes golden, when the onion become golden color add grated tomatoes.

•  Put salt, red chili powder, turmeric powder, black pepper and mix it properly.

• Cook this mixture starts leaving the pan.

• Put 1/2 cup of curd and keep stirring it continuously.

• Now add 1/2 cup of water and put filled tinda one by one.

• Cover it with lid and cook it for 7-8 minutes.

• After cooking for 7 minutes, gravy would also become thick and the tinda is cooked. Put in garam masala into the tinda and it is ready to serve.

• You can enjoy it as side dish with dal, roti or rayta , parantha .