Bharwaan Tinda, you must have never eaten such a delicious Tinda Masala Stuffed Tinda Masala

Ingredients

• 800 g Indian round guard (peeled & cut into quarter) Tinde
• Salt to taste
• 1 heaped tbsp Degi red chili powder
• 1 ½ tbsp Coriander powder
• 2 tsp Cumin powder
• 1 tsp Turmeric powder
• 1 tsp dry Mango powder, amchur (dry mango powder) powder
• ½ tsp Asafoetida, Asafoetida
• ¼ tsp Garam masala powder
• Salt to taste
• ¼ cup Mustard oil
• 1 ½ tbsp Remaining mustard oil
• 1 tbsp Mustard oil
• A pinch of asafoetida, asafoetida
• 7-8 no. dry Fenugreek seeds, methi dana
• ½ tsp Cumin seeds
• ½ tsp Fennel seeds
• 1 ½ cup Curd, beaten, curd (yogurt)
• 1 tbsp Ginger Green chili paste
• 1 inch Ginger (peeled & chopped) Ginger
• 2 no. Green chillies, chopped
• Remaining masala mix
• Salt to taste
• Stuffed Tinde
• 1-2 tbsp fresh Coriander leaves, finely chopped
• 2 tbsp Butter, cubed, butter
• Coriander sprig, coriander leaves

Steps

1. Take an Indian round gourd, make an insertion and transfer it in a tray.
2. Sprinkle some salt to taste and keep it aside for further use.
3. In a pan, add mustard oil, once it’s smoky hot, turn off the flames and leave it aside for 1-2 minutes.
4. In a bowl, add degi red chili powder, coriander powder, cumin powder, turmeric powder, dry mango powder, asafoetida, garam masala powder, salt to taste and mix it well.
5. Add mustard oil to masala and give it a good mix.
6. Take marinated indian gourd, stuff it with prepared masala mix and keep it aside for 10-12 minutes to marinate.
7. In a kadai, add smoked mustard oil, mustard oil, once it’s hot, add a pinch of asafoetida, dry fenugreek seeds, cumin seeds, fennel seeds and let it splutter well.
8. Add curd, ginger green chili paste, ginger, green chillies and cook it for 3-4 minutes.
9. Add remaining masala mix, salt to taste and give it a quick boil.
10. Add stuffed tinde, cover it with a lid and let it cook for 10-12 minutes on medium flames.
11. Finish it with fresh coriander leaves, butter and mix it well.
12. Transfer it to a serving dish and garnish it with coriander sprig.
13. Serve hot with roti.