Stuffed Round Gourd (Tinday)
Recipe Type: Main
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!
- 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 chilies (diced) 2-3
- Red chilies (to taste or 1-2 tsp)
- Water 1 cup
- In a large, flat pan, heat 2 tbsp oil on medium heat.
- • Fry the onions until they become transparent.
- • Add the tomatoes and allow them to cook for 5-10 minutes; mix well.
- • Add the salt, red chilies, coriander powder and white cumin seeds.
- • Using a hand blender, process the onions and tomatoes to make a thick gravy. Remember, do not let it become a paste. Cook the gravy until the oil rises to the top. Half of this gravy will be used to stuff the gourds.
- • Fill the gourds with the gravy using a small teaspoon. When all the gourds are stuffed, place them in the leftover gravy.
- • Add a cup of water to the gravy.
- • Allow the pan to cook on low heat until the gourds become tender. Add more water if needed.
- • Serve the gourds in a flat dish, topped with green chilies.`