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 so 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.
AYURVEDA has always been using these to treat Human Disease since Centuries. And Ayurveda for Me is Magic !!
But first Let’s begin to understand our Vegetables better, go to the local Vegetable market & find out some of the seasonal produce which one may not come across in Supermarkets. The local Vegetable Vendor will be able to tell you so much about the local produce we have & Believe me, they have an amazing knowledge & understanding of the seasonal produce.
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 weightloss 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 …
For this U NEED —
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 chili powder ( can take less if prefer )
Half teaspoon turmeric powder
2 teaspoon oil
Salt to taste
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 & keep aside
For the Gravy —
Heat oil in a pan
Add the garlic paste & sauté
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 in the gravy
Add half cup of water
Now put the lid on & cook for about 20 minutes
Check whether the Tinda are cooked
If the skin of the Tinda has become soft, it’s done
Serve the Delicious TINDA BHARWAN MASALA with Hot Rotis or Parathas
This is my way of making TINDA into an Delectable 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..