Stuffed Tinde

Stuffed Tinde, also known as stuffed Apple gourd, is a delectable dish made by filling Apple gourd (tinde) with a flavorful stuffing. Apple gourd is a vegetable commonly used in Indian cuisine, known for its slightly tangy taste and crunchy texture.

Here’s a detailed recipe for stuffed tinde:

Ingredients:

For the stuffing:

• 250 grams of Apple gourd (tinde)
• 2 medium-sized potatoes, boiled, peeled, and mashed
• 1 medium-sized onion, finely chopped
• 2-3 green chilies, finely chopped
• 1 tablespoon of ginger-garlic paste
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder (adjust to taste)
• 1/2 teaspoon of garam masala powder
• Salt to taste
• 2 tablespoons of oil for sautéing
• Fresh coriander leaves for garnishing

For the gravy (optional):

• 2 medium-sized tomatoes, finely chopped
• 1/2 teaspoon of cumin seeds
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chili powder
• 1 teaspoon of coriander powder
• Salt to taste
• 1 tablespoon of oil
• Water as needed

Instructions:

Preparing the stuffing:

1. Wash the Apple gourd (tinde) thoroughly under running water. Pat them dry and slit each Apple gourd lengthwise, keeping one end intact. Set aside.
2. Heat 1 tablespoon of oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add finely chopped onions and sauté until they turn translucent.
4. Add ginger-garlic paste and chopped green chilies. Sauté for 2 minutes until the raw smell disappears.
5. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
6. Add mashed potatoes and garam masala powder. Mix everything together until well combined. Cook for another 2-3 minutes. Turn off the heat and let the stuffing mixture cool down.

Stuffing the ivy gourd:

1. Take a spoonful of the prepared stuffing mixture and stuff it into each slit Apple gourd. Press gently to secure the stuffing.
2. Repeat the process for all the Apple gourds.

Cooking the stuffed tinde:

1. Heat the remaining oil in a shallow pan over medium heat.
2. Arrange the stuffed ivy gourds in the pan in a single layer.
3. Cover the pan and cook the stuffed ivy gourds on low to medium heat for about 10-12 minutes, turning them occasionally to ensure even cooking.
4. Once the ivy gourds are tender and cooked through, remove them from the pan and transfer to a serving dish.

Optional gravy:

1. In the same pan used for cooking the stuffed Apple gourds, add 1 tablespoon of oil.
2. Add cumin seeds and let them splutter.
3. Add finely chopped tomatoes and cook until they turn mushy.
4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. Add water as needed to adjust the consistency of the gravy. Cook for 5-7 minutes until the gravy thickens.
6. Pour the gravy over the cooked stuffed Apple gourds.

Garnish and serving:

1. Garnish the stuffed tinde with freshly chopped coriander leaves.
2. Serve hot with roti, paratha, or rice.

Enjoy your delicious stuffed tinde with your favorite accompaniment!