BM # 30 Week 4 Day 2
Apple gourd or Tinda is a summer vegetable , belonging to the bottle gourd family.It is a light vegetable which is generally preffered by the older generation.The younger generation do not have a taste for these.They are hooked on to the fast food. Somehow I have always liked this vegetable and enjoy it in different forms. Meha like you know is the Sindhi name for this veggie, Cheer are the criss cross indents on them.These are made so that the gourd cooks through and through.This is one of the simplest, lightest versions of this veggie.
I have cooked these with a combo of Mattar Phoolpatasha and Macroli under the regional theme of this marathon. Both these dishes too are cooked in Sindhi style.I shall be posting their recipes soon , perhaps for weekend cooking, where Valli and Champa join me every Monday.
Coming back to Meha
250 gms apple gourd / Tinda / meha
Salt to taste
Pinch turmeric powder
1/4 tsp red chilly powder
1/2 tsp coriander powder
1/4 tsp dry mango powder
Peel the gourds and cut them into two.
Heat about 2 tsp oil and add the gourds.
Sauté for a minute or two.
Add salt and turmeric powder.Mix well.
Cover and cook with water on the lid till they are tender.
Stir in between.
When they are fully cooked add the dry spices and cook on slow fire for 2-3 minutes.
Sauté on full flame for a few minutes .
These gourds used to be deep fried till tender and after frying the spices were added and simmered for a few minutes.the taste of the fried gourds is wonderful but ...well if only the word But would not matter.
There are a few more Sindhi versions of this veggie , shall post them soon.
Labels: Blogging Marathon, Side Dish, Sindhi Cuisine