Stuffed Round Gourd (Tinday)

Recipe: Type: Main

Cuisine: Pakistani

Much like any other child, I had a special hatred for the deceptive ‘tinda’ which looked just like a potato but much to my dismay, wasn’t one. However, as I grew older I developed a taste for the stuffed gourds which my aunt was a pro at making. A few weeks ago, I happened to come across fresh round gourds in the market and instantly thought of recreating the dish and it proved to be quite a success! Take a look at the following recipe. Addiction guaranteed!

Ingredients:

• Small round gourds (peeled and de-cored) 10
• Onions (sliced) 3
• Tomatoes (chopped) 3
• Coriander seeds powder 2 tsp
• White cumin seeds 1 tsp
• Kalonji seeds (optional) ½ tsp
• Salt (to taste)
• Green chillies (diced) 2-3
• Red chillies (to taste or 1-2 tsp)
• Water 1 cup

Instructions:

1. In a large, flat pan, heat 2 tbsp oil on medium heat.
2. Fry the onions until they become transparent.
3. Add the tomatoes and allow them to cook for 5-10 minutes; mix well.
4. Add the salt, red chillies, coriander powder and white cumin seeds.
5. Using a hand blender, process the onions and tomatoes to make a thick gravy. Remember, do not let it become a paste.
6. Cook the gravy until the oil rises to the top. Half of this gravy will be used to stuff the gourds.
7. Fill the gourds with the gravy using a small teaspoon. When all the gourds are stuffed, place them in the leftover gravy.
8. Add a cup of water to the gravy.
9. Allow the pan to cook on low heat until the gourds become tender. Add more water if needed.
10. Serve the gourds in a flat dish, topped with green chillies.`