Stuffed Masala Tinda with Gravy

Name: Stuffed Masala Tinda with Gravy
Cuisine: American
Ingredients: 8-10 Small sized Tinda; For Stuffing :; 1 tsp Oil; 1 Onion thinly sliced; 2-3 Garlic Cloves chopped; 1Small piece Ginger chopped; 1/2 Tomato chopped; 1 Green Chilli chopped; 2 tbsp Grated Dry Coconut; 2 tsp Poppy Seeds (khus khus); 1.5 tsp Roasted Peanuts crushed; 1/4 tsp Turmeric Powder; 1 tsp Red Chilli Powder; 1 tsp Dhania Jeera Powder; 1/2 tsp Garam Masala; to taste Salt; 2 Pinches Sugar; For Gravy :; 1.5 tsp Oil; 1/4 tsp Mustard Seeds; as needed Prepared stuffing; as required Water; to taste Chopped Green Coriander Leaves for garnishing

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

Nagpur

#greenveg
Tinda, also known as Apple Gourd or Indian Squash, are available in India for about 2 months during moonsoon season. Tinda are healthy like Bottle Gourd ( Lauki or Dudhi) and is very easy to make and deliciously tasty.

Jagruti Manish (Dalwadi) Shah @JagrutisKitchen

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Ingredients

8-10Small sized Tinda
For Stuffing :
1 tspOil
1Onion thinly sliced
2-3Garlic Cloves chopped
1Small piece Ginger chopped
1/2Tomato chopped
1Green Chilli chopped
2 tbspGrated Dry Coconut
2 tspPoppy Seeds (khus khus)
1.5 tspRoasted Peanuts crushed
1/4 tspTurmeric Powder
1 tspRed Chilli Powder
1 tspDhania Jeera Powder
1/2 tspGaram Masala
to tasteSalt
2 PinchesSugar
For Gravy :
1.5 tspOil
1/4 tspMustard Seeds
as neededPrepared stuffing
as requiredWater
to tasteChopped Green Coriander Leaves for garnishing

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Steps

1

Firstly properly wash and dry Tinda. Cut a small portion from the top of the tinda and gently remove the seeds with the help of the knife and keep them aside.
2

Stuffing : Heat up the oil in a pan. Once oil gets heated add onions. Saute till it turns translucent. Now add chopped garlic and ginger and saute for a minute. Then add chopped green chilli and tomatoes and cook till it turns soft and mushy.
3

Now add grated dry coconut, poppy seeds, crushed roasted peanuts, turmeric powder, red chilli powder, dhania jeera powder, garam masala, salt and sugar. Mix all very well and cook for 2 to 3 mins. Switch off the flame and allow it to cool completely. Once cooled completely, take prepared mixture in mixer grinder jar and make a smooth paste of it. Stuffing is ready.
4

Now take tinda. Stuff tinda with the prepared stuffing. Keep the remaining stuffing for gravy.
5

Heat up the oil in a pressure cooker on a low flame. Add mustard seeds. Allow it to crackle and then add the remaining stuffing mixture to the oil. Mix well and cook for a minute. Add required amount of water and again mix well. Keep the stuffed tinda in cooker. Cover the cooker with the lid and pressure cook for 5 whistles.
6

Garnish with coriander leaves and serve with roti and rice.