Bharwan Tinda



The tinda, also called Indian round gourd or Apple gourd, or Indian baby pumpkin. It is called "Tindsi" in Rajasthan. In Mumbai, it is called "Dhamse."
This unique squash-like gourd is native to India. These green coloured fruits are flattish round in shape.



I have also made Pepper Tinda, which is a light dish, to go with dal and rice, or roti or paratha. Get the recipe on this link: http://chef-on-the-run.blogspot.com/2014/05/pepper-tinda.html

Ingredients:

Tinda...........................10, small, tender ones

Besan..........................2 tsps

Red chilli pwdr...........1/4 tsp

Turmeric....................a stingy pinch

Coriander pwdr........1 tsp

Fennel......................1 tsp

Salt..........................acc to taste and requirement

Onion......................1 medium, cut into thick slices

Green chillies.........2-3 whole

Rye.........................1/2 tsp

Cumin seeds..........1/2 tsp

Olive oil

Wash the tindas and scrape them lightly with a knife. Do not use a peeler, as it doesn’t have skin like a potato. Nick out the brown dot on the bottom end with the tip of a knife and the stem bump on the top. Now make cuts three-fourths down, cross-wise, so you have four quarters.

Measure out the spices and crush the fennel in a mortar. Mix together all the ingredients from besan to salt. Now it is ready to be dry roasted.

Do this on low heat, stirring continuously. When it turns light brown and releases its aroma, it's done. Remove from the pan so it doesn't continue to cook.

When the mixture cools down a bit put it into the slits in the tinda. It will be about a quarter to half a teaspoon down one slit across and quarter down the other slit.

Don't they look so tempting ?! It would be good to get almost the same size tindas, but it's not always possible, as you can well see!

Heat the olive oil and drop in the rye. When the spluttering dies down add the cumin seeds and lower the heat. Place the stuffed tindas face up. Raise the heat. Then turn them around gently into the tempering.  Sprinkle a wee bit of salt over it. (Note: You must remember there is salt in the spice mixture already. And also, if there is some left over mixture, you will be adding that to the vegetables too!) So use the salt accordingly. Once again turn the vegetable around.

Add about a cup of water, cover, and lower the heat again and allow to simmer.
Keep a check  on the tindas, turning them over  once or twice. The tindas should not be overcooked. The right time would be when the vegetable feels firm on the outside but a fork or a knife goes in smoothly without the crunch of raw vegetable.  

When they are cooked, and very little water remains add the onions, green chillies and whatever little leftover spice mixture you have. Raise the heat and turn the tindas around to incorporate the mixture. Take off the fire. The final result can be seen in the picture right at the top!

I combined this with a dal, rice and roti. You can do whatever works for you! Bon Apetit.

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