Tinda stuffed with masala subzi (Tinda stuffed with masala subzi)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan.

Tinda is also called squash melon, baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda helps digestion, relieves stomach acidity and prevents constipation.

Eating tinda strengthens the brain and the body.

Here is a recipe for stuffed tinda with masala. As this masala has all dry ingredients and powder, you can make a large amount of the masala and save it. This masala can be used to make subzis with eggplant, kundru or any variety of gourds.

Ingredients:

•      6 or 7 tinda
•      5 or 6 small onions (shallots)
•      3 Tsp. oil
•      Salt to taste

Ingredients for masala:

•      2 Tsp. methi seeds
•      2 Tsp. saumph (anise)
•      1 Tsp. ajwain
•      2 Tsp. jeera
•      1/4 Tsp. asafetida
•      2 or 3 red chiles
•      1 Tsp. amchur
•      2 Tsp. dhania powder (coriander powder)
•      1 Tsp. turmeric

Directions:

1.       Grind and powder all the ingredients for masala.
2.       Set aside.
3.       Wash and clean tinda.
4.       Peel and wash onions.
5.       Cut one onion into long slices.
6.       Remove any stems on the tinda.
7.       Make a plus sign slit on the tinda so that the tinda is not cut through.
8.       Remove any seeds if they are large.
9.       Slit the onions also similarly.
10.       Add salt to the masala powder and mix well.
11.       Fill the masala into the slits.
12.       Add oil to a hot pan and place the stuffed tinda and onions.
13.       Cover and cook on low heat.
14.       Add sliced onions and sprinkle some masala.
15.       Keep stirring and cook till the tinda and onions are soft.
16.       Tastes well with rice and roti.