Sometimes it gets so tough to think of new recipes so that the food we eat and cook doesn’t get boring! Infact, I would say that vegetable shopping is the activity from where the conceptualization of meals for next few day’s begins. I will take an example, the other day I went to get some veggies from a nearby store where the variety of vegetables is very limited. When I entered the place, I just saw some capsicum, carrot, beans and very small size apple gourd (Indian round gourd/ Tinda). Initially I thought of skipping apple gourd because the size was not good enough for the usual apple gourd side dish that I prepare but then immediately my creative bell rang and I could visualize those small balls stuffed with tempting spices! This is the reason I said that vegetable shopping is the first and most crutial part of how the dish would be.
- The person who goes to buy should be able to select fresh and good quality vegetables. This would automatically enhance the taste of the dish that will be prepared using those fresh veggies!
- Also, from the selected options, one should be able to think of the different dishes that are possible and then take a call on what to buy.
Bharwan Tinda as we call this dish in India can be prepared with many variations. The one I prepared this time is quite dry by choice as I wanted to try this as a starter also! If you have a taste for it, you can relish this as a starter or snack. I first fried and then steamed this one in a pan. I would definitely try baking and grilling to see the results!
- 10-12 very small size round gourd(Tinda)
- 2 table spoon Mustard oil for frying
- 2 1/2 tea spoon Salt
- 5 tea spoon Coriander powder
- 2 tea Spoon Dry Mango Powder
- 1/2 tea Spoon Turmeric Powder
- 1/2 tea spoon Black cumin seeds
- 1 Tea Spoon Mustard Oil
- 1 Tea Spoon water
- a pinch of Asafoetida
- Peel round gourd and divide each piece into four parts without cutting the base.
- Mix the stuffing ingredients and fill them uniformly in all the balls.
- Take mustard oil in a pan and heat it. Slowly and gently place all the balls in the pan. Let the round gourds fry for a couple of minutes.
- Gently turn the balls upside down and fry again for a couple of minutes.
- Take 3 table spoon water and add it to the pan. Cover the lid and let the gourds cook for 10 minutes. (after 4-5 mins check if some more water is required, the cooking time may very depending on the quality and size of balls)
- Once done, try turning the sides and frying the balls for a couple of minutes from all the sides so that the balls get as crispy as possible.
- Serve these hot either as a starter or along with chapati!