Stuffed Tinda (Indian Apple Gourd)

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Tinda (also known as Indian Apple Gourd) looks like green apple. Tinda is well known in north India. My first introduction to this vegetable was in a party. The dish tasted nice and it tastes like other gourds. Later when I saw Tindas in the market, I was excited and wanted to try out in my kitchen.

I prepared Stuffed Tinda. Stuffing is easy and makes it more tasty also.

Cooking time: 30 minutes. (I cooked them partially in micro wave oven)

Ingredients

• Tinda – 6 no
• Ginger garlic paste – 1 table spoon
• Cottage cheese or paneer – 100 gram
• Potato – 1 no
• Green chilli – 2 no
• Onion – 1 no
• Mint leaves – few
• Red chilli powder – ½ tea spoon
• Cumin powder – ½ tea spoon
• Garam masala powder – ½ tea spoon
• Turmeric powder – ¼ tea spoon
• Amchur (Amchoor) or dry mango powder – ½ tea spoon
• Lemon juice – 1 tea spoon
• Fennel seeds – 1 tea spoon for seasoning
• Salt – as per taste
• Oil – 2 tea spoon

Method

• Preparing tinda for stuffing: Wash and slightly peel or scrub the tindas out side; cut the top and keep it for use later; remove the seeds and other tender parts from inside to use it for stuffing.
• Mix little salt with 1 tea spoon lemon juice and apply inner side of the tindas; keep them for marinating for 15 to 20 minutes.

• Stuffing for tinda: Grate potato, crumble the paneer and chop green chilli, onion, mint leaves; chop also tender parts of tinda that were removed.
• Heat a pan with 1 tea spoon of oil; add fennel seeds, onion, green chilli and fry for a while.

• Add chopped tender parts of tinda, ginger garlic paste, mint leaves, salt and fry for few minutes; now add potato.

• Add all dry spices, mix and fry for few minutes till all become soft and cooked; lastly add paneer, mix well for few seconds and remove.

• Now the stuffing is ready.

• Stuffing and cooking of tinda: Fill the tindas with stuffing; cover it with tinda tops and cook in microwave full power for 5 minutes only (you can cook them directly in a pan if you don’t want to micro cook as explained in the next step).

• Now heat a pan with 1 tea spoon of oil; sprinkle little red chilli powder and little salt; add micro cooked tindas, cook for few minutes by turning all sides (if you don’t micro, cook frying time will increase); use a tooth pick to check tinda is soft and cooked.

• Serve hot with chappati or rice.

Here is the cutaway section of a stuffed Tinda (Indian Apple Gourd)

Tips

• Micro cooking helps to retain green colour of tinda even after cooking.

Stuffed Tinda uses fennel seeds for seasoning and is part of the event “JFI – Fennel” hosted by Siri’s Corner and created by Indira of Mahanandi.

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Tagged as: Apple, food, Gourd, Indian, recipe, Stuffed, Tinda