Bharwan Tinda with Dahi Saunf Masala | Stuffed Round Gourd with Fennel Yoghurt Masala

Stuffed Tinda

Bharwan Tinda

Do you have a husband who can run for miles at just the mention of round gourds. If yes, welcome to the club. My loved one just doesn’t have a thing for healthy vegetables. It requires camouflaging or rather flavouring of different kinds to get him to eat them. This is one preparation of Tinda that he (and all of us) love without a fuss. It takes round gourd to a totally different level. I picked this up from Nita Mehta’s book titled 101 Diet Recipes.(No I am not her official or unofficial promotion agent :-D. I simply love her recipes). This was the first book of hers that I picked up from the stores and I became her fan.

Here is all about the preparation:

Serves: 4

Cooking Time: 45 Mins

Ingredients:

1/2 Kg Round Gourd (Tinda)
1 tbsp Oil
Pinch of asafoetida (hing)
For Gravy/Paste
1and 1/2 cup curd
2 tsp crushed garlic (I didn’t use this)
1/2 tsp salt
3 tsp Dry Fenugreek Leaves (Kasoori Methi)
1 tbsp Gram flour (Besan) – Dry roasted on tawa for 2 minutes on low heat

For Masala
1 and 1/2 tbsp Coriander Seeds (Sabut Dhania)
1 and 1/2 tbsp Fennel (Saunf)
1-2 Dry red chillies (according to taste. I put one)
1/2 tsp salt
1/2 tsp turmeric powder (haldi)

Method:

Peel and wash the round gourds. Make 2 cross cuts, leaving the base intact. Do not cut till end.
Dry roast coriander seeds and fennel. Roast dry red chillies in 2 drops of oil. Grind all these together. Also add salt and turmeric to it.
Fill the dry masala into round gourds.
Crush the garlic, add to beaten curd. Dry roast Kasoori methi for a few seconds. Crush between palms and add to curd. Add Salt and gram flour.
Marinade the round gourds in curd for 15-20 minutes. Add the left over masala if any to curd.
Heat 1 tbsp oil in a pressure cooker (Preferably pan one). Add asafoetida. Reduce heat to low. Place the rounds gourds in it. Roast them for a minute. Add curd mixture. Cover and cook for 15-20 minutes on low heat. Turn off the heat and let the pressure drop on its own. (If you want you can check the done-ness of tinda by carefully inserting the tip of a curved knife.)

If you prefer liquid gravy serve as is. I prefer to have it thick, so I put it on medium flame again and cook it open till the gravy thickens. Because of curd the gravy and masala together give a curdled effect and thats the beauty of it 🙂

 

Serve hot with rotis!

Sending this to Friday Potluck event hosted by Vatsala at Show and Tell

Bharwan Tinda with Dahi Saunf Masala/Stuffed Round Gourd with Fennel Yoghurt Masala

Recipe Type: Main
Cuisine: Indian
Author: CinnamonNChillies
Cook time: 45 mins
Total time: 45 mins
Serves: 5
This is one preparation of Tinda that all of us love without a fuss. It takes round gourd to a totally different level. I picked this up from Nita Mehta’s book titled 101 Diet Recipes.
Ingredients
  • 1/2 Kg Round Gourd (Tinda)
  • 1 tbsp Oil
  • Pinch of asafoetida (hing)
  • For Gravy/Paste
  • 1and 1/2 cup curd
  • 2 tsp crushed garlic (I didn’t use this)
  • 1/2 tsp salt
  • 3 tsp Dry Fenugreek Leaves (Kasoori Methi)
  • 1 tbsp Gram flour (Besan) – Dry roasted on tawa for 2 minutes on low heat
  • For Masala
  • 1 and 1/2 tbsp Coriander Seeds (Sabut Dhania)
  • 1 and 1/2 tbsp Fennel (Saunf)
  • 1-2 Dry red chillies (according to taste. I put one)
  • 1/2 tsp salt
  • 1/2 tsp turmeric powder (haldi)
Instructions
  1. Peel and wash the round gourds. Make 2 cross cuts, leaving the base intact. Do not cut till end.
  2. Dry roast coriander seeds and fennel. Roast dry red chillies in 2 drops of oil. Grind all these together. Also add salt and turmeric to it.
  3. Fill the dry masala into round gourds.
  4. Crush the garlic, add to beaten curd. Dry roast Kasoori methi for a few seconds. Crush between palms and add to curd. Add Salt and gram flour.
  5. Marinade the round gourds in curd for 15-20 minutes. Add the left over masala if any to curd.
  6. Heat 1 tbsp oil in a pressure cooker (Preferably pan one). Add asafoetida. Reduce heat to low. Place the rounds gourds in it. Roast them for a minute. Add curd mixture. Cover and cook for 15-20 minutes on low heat. Turn off the heat and let the pressure drop on its own. (If you want you can check the done-ness of tinda by carefully inserting the tip of a curved knife.)
  7. If you prefer liquid gravy serve as is. I prefer to have it thick, so I put it on medium flame again and cook it open till the gravy thickens. Because of curd the gravy and masala together give a curdled effect and thats the beauty of it 🙂

 

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Comments
18 Responses to “Bharwan Tinda with Dahi Saunf Masala | Stuffed Round Gourd with Fennel Yoghurt Masala”
  1. DD says:

    looks yummmm!!!!!!!

  2. Priya says:

    Wow delicious dish, looks super flavourful and inviting..

  3. Vatsala. says:

    My husband will not run for miles for this but I can. Can I join your club.looking Very tempting.Invitation for a Potluck

  4. Prathima Rao says:

    Yummmm…the masala looks deeeeliiicious!!!
    Prathima Rao
    Prats Corner

  5. Kalyan says:

    This one looks so yummy and easy to make…can’t wait to taste it!

  6. Gopika says:

    Wow.. love the creamy look of the gravy.. Yumm 😀

  7. Kalyani says:

    Lovely blog … Curry looks delicious …

  8. Kalyani says:

    Lovely blog with wonderful recipies…. Curry looks delicious …

  9. Shylaja says:

    Looks super delicious

  10. Lubna Karim says:

    Never tried tinda like this….love that gravy…looks flavorsome and yum…glad to land in u r blog….

  11. Uma says:

    looks delicious..loved the new cool and professional look of the blog!
    My best wishes for a brighter and bigger future..

  12. Vatsala says:

    Thanks for linking it to Friday Potluck. I changed the name.
    Invitation for a potluck
    Event – FSF Janmashtami and Ganesh Chturthi

  13. Woww… mouth watering here.. looks absolutely perfect.. thanks for sharing 🙂
    Indian Cuisine

  14. Kirti Jain says:

    i was looking for some new Tinda receipe and came across yours 🙂 Tried and result was awesome. Ab hum bhi aapke pankhee huey 😉
     

  15. Rekha says:

    Tried this recipe .it is tooooooo gooooooood. The dish was empty within minutes!!!!

  16. akanksha says:

    It should have been told in the recipe that size of gourd to be cooked should be really small otherwise it won’t get cooked howsoever long they are heated. Please take care to mention such minute details which are critical for the success of the dish!!

    • Akanksha, sorry that this did not work for you. I used medium sized gourds and they were well cooked. Usually I don’t encounter this problem if I am pressure cooking the gourds unless they are over ripe (like with big and hard seeds). In that case, giving it a few more whistles works.

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