#SubziTarkariDin
Celebrating One More Interesting Day with Rushina Ghildiyal. I am getting addicted to these now, kind of drugs me to share new Recipes !!
Vegetables hold such a special place in the Indian Thali, It would be so incomplete without the humble Vegetable. They play such a vital role in our diet but do we actually make use of every part of the Vegetable ??
We have been recently hearing about “Eat local & Seasonal ” which I do believe in. But along with that, we should also realise the importance of every part of the veggie, their leaves, roots & yes sometimes the stems too.
Traditionally our ancestors, our Grandmothers would use up most of the parts, be it in a pickle, a curry or as a preserve to retain the Flavours & Nutrition of the whole plant.
As Rushina says, with SubziTarkariDin, let us rediscover together the Traditional wisdom we have in our Vast Indian Cuisine !!!
Today I will be sharing My Recipe of TINDA BHARWAN MASALA. TINDA which is also known as the Apple Gourd or Indian Baby Pumpkin is a green coloured apple sized Vegetable & is native to India. It is a squash like Gourd & has nothing absolutely to do with Tindi or Tendli or Tindoda.
TINDA is very popular in Northern India, is high in Vitamin A & is great for weight loss as it contains mostly water. Not really liked by many, let’s today make this humble Vegetable more interesting & Delicious.
So let’s get started with the Recipe of TINDA BHARWAN MASALA …
Ingredients
For the Filling
- 5 to 6 TINDA / Apple Gourd
- 1 cup boiled potatoes mashed well
- Half cup fresh Methi or Fenugreek leaves (can use even coriander leaves )
- 1 teaspoon Chilli ginger paste
- 1 tablespoon lemon juice
- Salt to taste
For the gravy
- 3 tomatoes chopped fine
- 1 onion chopped finely
- 1 tablespoon garlic paste
- 2 teaspoon chilli powder ( can take less if prefer )
- Half teaspoon turmeric powder
- 2 teaspoon oil
- Salt to taste
Method
For the Filling
- Take the Tinda, core them as shown in the picture.
- Mix the mashed potatoes, fenugreek leaves, Chilli ginger paste, lemon juice, salt together.
- Fill this potato mixture in the cored Tinda/ Apple Gourd & keep aside.
For the Gravy
- Heat oil in a pan. Add the garlic paste & sauté it.
- Add the chopped onion & tomatoes, cook for about a minute.
- Now add the turmeric & Chilli powder, salt.
- Cook for about a minute again.
- Add the potato filled Tinda/ Apple Gourd in the gravy.
- Add a half cup of water. Now put the lid on & cook for about 20 minutes.
- Check whether the Tinda/ Apple Gourd is cooked.
- If the skin of the Tinda/ Apple Gourd has become soft, it’s done.
Serve the Delicious TINDA BHARWAN MASALA with Hot Rotis or Parathas.
This is my way of making TINDA/ Apple Gourd into a Delicious Dish!!
Let’s make our Vegetables more Interesting & Delicious so that we can make our children savour all Indian Veggies in the Future as did Our Forefathers …
As usual, if you have enjoyed the Recipe, do like & follow my blog !!
BE Happy & THANKFUL
