Much like any other child, I had a special hatred for the deceptive ‘tinda’ which looked just like a potato but much to my dismay, wasn’t one.
However, as I grew older I developed a taste for the stuffed gourds which my aunt was a pro at making. A few weeks ago, I happened to come across fresh round gourds in the market and instantly thought of recreating the dish and it proved to be quite a success! Take a look at the following recipe. Addiction guaranteed!
Small round gourds (peeled and de-cored) 10
Onions (sliced) 3
Tomatoes (chopped) 3
Coriander seeds powder 2 tsp
White cumin seeds 1 tsp
Kalonji seeds (optional) ½ tsp
Salt (to taste)
Green chilies (diced) 2-3
Red chilies (to taste or 1-2 tsp)
Water 1 cup
• In a large, flat pan, heat 2 tbsp oil on medium heat.
• Fry the onions until they become transparent.
• Add the tomatoes and allow them to cook for 5-10 minutes; mix well.
• Add the salt, red chilies, coriander powder and white cumin seeds.
• Using a hand blender, process the onions and tomatoes to make a thick gravy. Remember, do not let it become a paste. Cook the gravy until the oil rises to the top. Half of this gravy will be used to stuff the gourds.
• Fill the gourds with the gravy using a small teaspoon. When all the gourds are stuffed, place them in the leftover gravy.
• Add a cup of water to the gravy.
• Allow the pan to cook on low heat until the gourds become tender. Add more water if needed.
• Serve the gourds in a flat dish, topped with green chilies.
Madiha Hamid is a digital media professional. She loves the food traditions unique to families. She is running a food blog for Pakistani and regional cuisines called cheflingtales.com
Published in The Express Tribune, Ms T, May 19th, 2013.
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