Monday, May 11, 2015

Stuffed Punjabi Tinda dry masala

Stuffed Punjabi Tinda dry masala

  • Tinda /  Apple gourd / Indian baby pumpkin- 6 

For the stuffing 

  • Besan - Gram flour- 2 tblsp 
  • Red Chilly Powder- 2 tsp
  • Garam Masala - 1/2 tsp
  • Fennel Seeds/Saunf - 2 tsp 
  • Coriander Powder- 2 tsp 
  • Salt to taste 


  • Oil - 2 tblsp 
  • Cumin seeds- 1 tsp 
  • Hing/Asafoetida- 2 pinch 


Prepare fennel seeds powder with rolling pin .

In a bowl add besan,chilly powder, garam masala powder
 ,fennel seed powder, coriander powder n salt ..mix well ..keep aside .

Wash the tindas and scrape them lightly with a knife n not with a peeler.slit the tindas ,that way there is four quarters but keeping the base intact to fill the stuffing . 

Stuff this mixture inside the slit tindas . 

In a deep bottomed wide kadai , add oil crackle cumin seeds, add hing ..n place the masala stuffed tindas side by side n sprinkle the remaining  masala over it . Cover n cook on low flame ..check in between n turn it side to side carefully  n cook till done . 

Serve hot with rottis/phulkas .

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