Recipe: Stuffed Round Gourd— Bharaye Tinda
Take a look at the following recipe. Addiction guaranteed!
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!
Ingredients:
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
Method
• 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.
Like MsT on Facebook for your dose of girl talk.
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!
Ingredients:
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
Method
• 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.
Like MsT on Facebook for your dose of girl talk.