Katori Tinde (Stuffed Indian baby pumpkin)

Name: Katori Tinde (Stuffed Indian baby pumpkin)
Total time: 2700 s
Yield: 4 people
Cuisine: Indian
Ingredients: 500 gm Indian baby pumpkin; 1small bowl milk cream; as required Pulp of indian baby pumpkin; 1small bowl of gram flour; as per taste Salt and red chilli powder; 1 tbsp turmeric powder; 1 tbsp powdered Coriander; as per need Tomato, red chiily and ginger paste; as required Asofoetida and cumin seeds; 2-3 cup water

Mridula Srivastava @mridulamcook

#SC4

Mridula Srivastava @mridulamcook

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Ingredients

45 min

4 people

500 gmIndian baby pumpkin
1small bowl milk cream
as required Pulp of indian baby pumpkin
1small bowl of gram flour
as per taste Salt and red chilli powder
1 tbspturmeric powder
1 tbsppowdered Coriander
as per needTomato, red chiily and ginger paste
as requiredAsofoetida and cumin seeds
2-3 cupwater

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Steps

45 min

1

First of all peel all indian baby pumpkins and peel them and pulp them out.
2

For stuffing heat a pan and put half teaspoon of oil in It.
Now add pulp of baby pumpkins and milk cream and gram flour in it
3

Now add salt,red chilli powder pinch of turmeric powder and one fourth teaspoon of coriander powder
4

Mix them well and allow it to become cool on room temperature.
5

Now take peeled Indian baby pumpkins and stuff them and pack them with threads.
6

Take a pressure cooker and put 2 tablespoon oil. Now put cumin seeds and Asofoetida in it. Now add tomato paste in it.
7

Stur the paste till it leaves oil and put stuffed baby pumpkins in it.
Add 2 cup water in it and pressure cook it till one whistle.
8

Serve it hot with chapati or naan or paratha.