This is one vegetable that is fairly hard to find outside of north India and is especially popular in the Punjab, where it is found usually after the middle of April through the end of the summer. Although tinde are also found in Sindh, Rajasthan . The province of Sindh , once upon a time was part of STATE OF PUNJAB before 1947 . Post the Partition , Things became different … But some where Food is only thing which unifies Punjab in India and Sindh in Pakisthan …
One such dish is Daas Meyah or Bharwan Tinda and more eloquently ” Stuffed Apple Gourd ” .
Thinking of Tinda …. Mood of the Table dips … The moment ” Stuffed Apple Gourd ” People just love … Though in India , It is mainly a vegetarian Dish / But in Pakisthan or PROVINCE OF SINDH , there some time people have stuffing of Keema .. makes the simple Tinda more delicious . Stuffing choice of yours whatever you wanna put Keema / Paneer / any thing …
4 Tinda | Apple Gourd
To taste Salt
2 tsp Oil
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
2 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1/4 tsp Haldi | Turmeric Powder
1/4 tsp Garam Masala Powder
Dhania | Coriander Powder
For Gravy :
4 Onions fine chopped
1″ Adrak | Ginger
3 Green Chillies, roughly chopped
2 cloves Lahsun | Garlic
One bowl of Tomato Puree
- Wash and peel Tinda. Make plus like slit across 3/4th of the Tinda. Rub some salt and keep aside for 10 minutes.
- Peel and grate onion. Roughly crush garlic, adrak, green chillies and dhania in a mortar.
- In a mixing bowl, add grated onion, roughly crushed paste, haldi, garam masala, dhania powder , amchur powder
and salt. Mix well.
- Stuff the Tinda and keep aside the remaining stuffing.
- In pressure cooker pan, heat oil and gently place stuffed tinda, with space between two. Reduce flame to medium. At regular intervals turn the tinda to ensure they do not get burnt.
- For the Gravy , Mix all the ingredients and cook it still it does not stick any more on the pan …
- Once tinda starts to change colour, add remaining stuffing and give a stir on high flame.
- After two minutes, add 6 to 7 tblsp of water and pressure cook for a whistle. Then reduce the flame and keep on simmer for a minute before switching off gas.
- Once pressure is released, open the cooker and transfer stuffed Tinda to a serving plate.
- Garnish with fresh dhania.
- Serve hot with Rice and Roti and any Dal.