Bharai Masaledar Tinda | Stuffed Indian Gourd Spices recipe - Mayelas Kitchen

Stuffed Gourd - Tinda recipe is a vegetarians favorite recipe. Those who do not like to eat Tindai still give it a try because of the unique look and different style of cooking. After trying this many have become fan of this recipe. So do give it a try.

Preparation time: 15 mins
Cooking time: 10 to 15 mins

Ingredients

Filling Material

Indian gourd - 500 gram - Tindai
Cooking Oil - 2 tbsp - Tael
Potato - 1 small piece - Aloo
Onion - Half piece - Payaz
Green chili - 1 piece - Sabaz mirch
Dry pomegranate seeds paste - 1 Tea spoon - Anaar dana
Salt - 1 tea spoon - Namak
Turmeric powder - Half tea spoon - Haldi
Red chili powder - Half tea spoon - Laal mirch powder
Tooth picks - As required

Masala - Spice Material

Tomato - 1 piece - Tamatar
Green chili - 1 piece - Sabaz mirch
Garlic ginger paste - 1 tbsp - Adrak Lehsan paste
Onion - 1 and half piece - Payaz
Ginger sliced - 1 piece - Adrak ka Tukra
Turmeric powder - 1 tea spoon - Haldi
Salt - 1 tea spoon - Namak
Red Chili powder - Half tea spoon - Laal mirch
Cooking oil - 60 ml - Tael
Red chili flakes - 1 pinch - Daadar mirch
Fenugreek powder - 1 tbsp - Dry Kasuri Methi
Dry Coriander powder - 1 tbsp - Khush Dhania powder
Yogurt - 1 cup - Dahi

Making Stuffed Gourd

Cutting Gourds

Lets start with cleaning and preparing gourds. Peel or scratch skin of gourds and put them in a bowl of clean water. After all gourds are cleaned, cut top of the gourd. It will be like taking off cap of the gourd. Secure the cap and now take out the inner material of the gourd in a plate without damaging the sides of the gourd. Also do not take knife too deep in gourd that when we fill it then it gets leak.

Filling of Gourd

First we will beat the inner material of gourds in mortal and pestle. Then take a fry pan and put oil in it and wait it to get hot. When oil gets hot then add potatoes which we cut in small pieces and wait for them to turn lite golden.

When potatoes change their color then add all the ingredients mentioned above in ingredients of filling material and mix them well. Now cover the fry pan with its lid and wait for 2 minutes so the spices become soft. After that add coriander in it and mix it. Filling material is ready.

Now take a gourd and fill it with the material we just made. Make sure that you do not over fill it because you will not be able to close stuffed gourd and while cooking gourd it will cause trouble.

After filling the gourd, put its cap back on and seal it with a tooth pick. Push tooth pick through the cap in to the wall of the lower gourd. Two tooth picks will be enough to lock the cap. (See video for guidelines)

Preparing Masala - Spices of Stuffed Gourd

Put oil in cooking pot and when it gets hot add onions. When onions get lite golden add ginger garlic paste in it. When ginger garlic paste changes color then add tomatoes and mix them well. After mixing cover lid of the cooking pot for 2 to 3 minutes.

Now add all the dry spices and mix them. Also mash the spices with spoon and make them smooth / soft. Now add 3 tbsp yogurt in cooking pot and mix it well.

Now turn flame to Low and put all stuffed gourds in the cooking pot and close its lid for 7 to 8 minutes. After cooking gourds like this now open the lid and with help of spoon now move them with lite hands. Cover them with spices. If you feel that your gourds are bit dry then never add water in them. When i felt that they were bit dry i added 6 to 7 tbsp yogurt again. Some times gourds also disperse water, in that scenario do not use much yogurt like me.

After mixing them again close the lid and keep them on dham (steam cook) for 5 to 10 minutes. Your Stuffed gourds are ready. Enjoy.