Bharwan Tinde
Equipment
- Bowl
- Heavy-based Pan
Ingredients
- 500 g Tinda (round gourd) peeled
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric ground
- 1/2 teaspoon Chilli powder
- 1 teaspoon Fennel ground
- 1 teaspoon Coriander seeds ground
- 1/2 teaspoon Amchoor
- 10-15 Sultanas (golden Raisins)
- 100 g Ghee (scant 1/2 cup)
- Asafoetida pinch of
- 1/2 teaspoon Cumin seeds
Instructions
- Cut a slice off the stalk end of the Tinda, then carefully scoop out the inside flesh with a spoon, keeping the tinda whole.
- Chop the tinda flesh, discard any hard seeds, and put them into a large bowl. Add the salt, ground spices, and sultanas (golden raisins) and, mix together. Stuff the tindas with this mixture.
- Heat the ghee in a large, heavy-based pan over medium heat, add the asafoetida and cumin seeds and, stir-fry for about 1 minute, then place the tindas in the pan in a single layer.
- Pour in 500ml / 18fl oz (2 1/4 cups) of water, cover, and cook over low heat for 20-30 minutes, or until the tindas are tender.
Nutrition
Sodium: 2363mgCalcium: 188mgVitamin C: 147mgVitamin A: 316IUSugar: 7gFiber: 2gPotassium: 598mgCholesterol: 256mgCalories: 1032kcalSaturated Fat: 62gFat: 102gProtein: 11gCarbohydrates: 24gIron: 10mg
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