Apple gourd / Indian round gourd or Tinda is a squash like fruit and used in several curries and gourmet in India and Pakistan . It is often called Baby Pumpkin and belongs to Cucurbitace family. Normally we prepare it in gravy form but I loved the stuffed one. When done the stuffed Apple gourd becomes a bit open from all sides and all the spices and aromatics get embedded in it. A great side dish to accompain Paratha and Chapatis . So let's start the recipe .yum
250 gm Apple gourd/Tinda
2 big onion , thinly sliced
2 tomatoes , chopped
4 green chillies , chopped
1 teaspoon turmeric powder
2 teaspoon coriander powder
1 teaspoon red chilly powder
1 teaspoon dried mango powder , amchur
2 teaspoon garam masala
Salt to taste
3 tablespoon Vegetable oil
1/4 cup chopped coriander leaves
Take all spices in a bowl and mix them well.
Wash and peel Tinda , and pat dry it.
Make 2 cuts lengthwise towards center , one overlapping the other, and fill the masala prepared above.
Heat oil in a pan /wok add sliced onions and green chillies. Sauté for 5 minutes till transparent.
Place stuffed Tinda in the wok . Cover the lid and let it cook on simmer for 15 minutes. Frequent stirring is required.
When tinda are slightly tender , add chopped tomatoes from the side of wok and cook till oil comes out from edges.
Cook for 5 minutes more add chopped coriander leaves.
Serve hot with Paratha ,Chapati or Poori.
Serve-3. Cooking time- 25-30 minutes
Note: You may avoid dried mango powder if wished too.