DAHI TINDA/STUFFED ROUND GOURD IN CURD GRAVY / दही टिंडा
Tinda/ round gourd or apple gourd belongs to the squash family. This round baby squash is called tinda in Punjabi families and cooked with different variations. Today I am going to share it’s no onion and garlic version which is cooked in curd based gravy. This recipe has two parts. One is to stuff tindas with dry roasted spice powder. And the other one is to cook them in the curd based gravy. Finally, the outcome is so delicious that you will surely love to cook this sabzi quite often
This summer vegetable is grown in South Asian countries especially in the Indian subcontinent. Though kids turn their nose at the sight of tinda sabzi, yet the health benefits are numerous so that many place this Indian squash into the superfood category.
HEALTH BENEFITS OF TINDA/ROUND BABY GOURD
This water-based vegetable has 94% of water content so, good for kidney functions and very light on the stomach. This helps in digestion, relieves stomach acidity and prevents constipation. Some research indicates that it is also very good for healthy skin and hair. This is rich in fibre but low in calories so beneficial for weight loss programs.
Prep time – 15 min
Cook time – 25 min
Course – Main
Type – Desi Indian Sabzi
Cuisine – North India
Author – Bharti Dhawan
INGREDIENTS FOR THE STUFFING
• Tinda/round gourd – 500 gms
• Whole dhania/coriander seeds – 2 tbsp
• Jeera/whole cumin – 1 tbsp
• Saunf /fennel seeds- 1/2 tbsp
• Methi dana/fenugreek seeds – 1 tsp
• Haldi/turmeric powder – 2 tsp
• Red chilly powder – 2 tsp
• Salt – 2 tsp
INGREDIENTS FOR DAHI TINDA SABZI
• Stuffed tinda – 500 gms (washed and peeled)
• Besan/gram flour – 1 tbsp
• Dahi /curd/yogurt – 1 bowl
• Hing/asafetida – 1 tsp
• Grated ginger – 1 tsp
• Oil – 2 tbsp+some more as required
• 2 tsp masala mix leftover after stuffing
DIRECTION FOR STUFFING
1- Dry roast all the sabut/whole spices until the aroma comes out
2- When cooled, grind them to powder. Add salt and other powdered spices mentioned above
3- Give 2 criss-cross slits to each tinda so that their ends remain joined.
4- Stuff each tinda with the masala mix. Keep the remaining masala to use in the sabzi
DIRECTIONS FOR THE DAHI TINDA SABZI
1- Add oil to a flat pan and heat it. Add stuffed tindas/round gourds with masala side up. Turn them after intervals so that they cook evenly. Take them out of oil and keep aside. If the oil has been reduced add little more
2- Add the 2 tsp of remaining masala mix and besan to the curd and whisk nicely
3- Heat oil and add grated ginger and hing. Next, add the curd-besan mix. Stir continuously to prevent the curd from splitting
4- Add sufficient water for the gravy. Add pan-fried tindas and let it boil for 5-7 minutes. Cover the pan with a lid
5- Switch off the flame now and drop some fresh coriander leaves. Serve the yummy DAHI TINDA CURRY with JEERA RICE
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