Stuffed Tinda / Apple Gourd

BM # 21    Day 3

The third and the last day of the BM for this week.Well for me I am taking a short break from BM.as I am travelling.Of course I shall  try to read posts but..things are so different while on a holiday.Anyway, for today I have chosen stuffed tinda,these are also called Apple Gourds.The tindas have been stuffed with Moong Daal.The first picture one feels probably there has been a typo..these look like tomatoes, but they are tindas...read on....

Preparing the tindas
500gms ........tinda / apple gourd
1......................beet root, large
Salt to taste
Peel the tindas.
Heat a pot of water, add peeled chopped beet root and little salt.
Let boil.
Add the tindas, let cook, till done.
Drain and remove the tindas and beet root separately.
Use the beet root for some dish or salad.
Let the tindas cool down.
Scoop the centre with a melon scooper.

Stuffing
1cup.......... yellow moong daal, boiled with salt and turmeric
1tsp........... oil
½ tsp......... cumin seed
½ tsp .........whole coriander seeds
Pinch asafetida
1..................green chilly, finely chopped
1..................onion, small, finely chopped
½ tsp .........red chilly pwd
½ tsp .........dry mango pwd
¼ tsp......... garam masala
Coriander leaves
Mint leaves, finely chopped
Heat oil.
Add cumin seeds, coriander seeds and a pinch of asafetida.
Add green chilly and chopped onions.Saute’.
Add the boiled moong daal and all spices along with coriander and mint leaves.
Mix well and check spices.
They should be a little stronger and spicer as the tindas are totally bland.

Assembling
Fill the tindas with the prepared stuffing.
Place them in a non stick pan with a few drops of oil and saute’ them with the lid on for a few minutes,
Both the gourd and daal are cooked, so one just needs to cook it to get away with that boiled taste.

 






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#21
Sending this to Valli's Kid's Potluck party
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