I have always been fond of tinde but dear husband wasn’t. He gradually got fond of this veggie and I started making various versions to keep him interested J Here’s another version I made recently and boy, it was a success! Made these soft and tender stuffed tinde with mint parathas and it was a success. Here’s the recipe of this delicious Punjabi style tinde or apple gourd.
PREPARATION TIME: 15 minutes
COOKING TIME: 20 minutes
DIFFICULTY SCALE: Medium
- Apple Gourd or tinde – 8
- Onion – 1, small
- Tomatoes – 2, large
- Turmeric powder or haldi – 2 teaspoons
- Red chilli powder or lal mirch powder – 1 teaspoon
- Dried coriander powder or dhaniya powder – 4-5 tablespoons
- Dried raw mango powder or amchur – 1 teaspoon
- Ginger garlic paste – 1 teaspoon
- Green chilli – 1
- Cumin seeds – 1 teaspoon
- Kasuri methi – 1 teaspoon
- Cooking oil – 1-2 tablespoons
- Salt – to taste
- Wash Take small and raw apple gourd or tinde and peel them off.
- Make small slits in the tinde and keep them aside.
- Take turmeric powder, red chilli powder, dry mango powder and 4 tablespoons of coriander powder in a small bowl.
- Add a tablespoon of salt and a tablespoon of cooking oil and mix well.
- Take a pointed knife and stuff the slits of the tinde with this spice mix.
- In a pressure cooker, add some oil.
- Add cumin seeds to the oil and then add finely diced onion.
- Let the onion turn brown. This will take 4-5 minutes.
- In a grinder, add the tomatoes, small piece of ginger and 3-4 garlic cloves and a green chilli.
- Grind them into a smooth paste.
- Once the onions have caramelized, add the tomato mixture and cook it on medium heat for 7-8 minutes till the oil separates.
- Add turmeric, red chilli, kasuri methi and coriander powder and some salt.
- Add the tinder into the cooker and add some water to it.
- Place the lid and keep this on high flame until there is a whistle.
- Let it cook on a low flame post that for about 2-3 minutes.
- Take it from the flame and wait for the pressure to be released.
- Serve hot with flat bread/rotis or mint parathas.