Masala Stuffed Apple Gourd
This is a regular dish in our cooking sessions especially in Summers. This humble little things surprises everyone with flavors. Again like Bottle Gourd (Lauki) , it is easy to make many variations with. But apart from that culinary advantage, it has cooling effect on our body (with Ayurvedic point of view) , hence best recommended for summer time. I always talk about the effects of different foods on our system during our sessions, food has to have nutritive as well as medicinal value to itself. So, I can’t simply ignore the great benefits this little apple shaped gourds have. They are easy to cook and easy to digest. I know, I say this all the time but why do we have to think about our digestion, well if you want an actual healthy life its not weight that you have to keep under a check, it is your digestion that you should be more concerned about. Ayurveda, talks about your life Chakra that settles in and around your navel and digestive system is directly linked to the navel, hence direct effect to your life chakra of what we eat. Ever wondered why some days you feel dull and low, its your life chakra affected by what you have eaten. The digestive tract plays a vital role for a long and healthy life so eating to aid your digestion is essential. Ayurveda food wisdom is part of Indian Kitchens from thousands of years, and effects of seasonal fruits and vegetables on a healthy life is indispensable. Which shows in our recipes and choices of food over the changing seasons.
I am sharing two recipes in the post. So lets see the ingredients for the recipe No. 1 with Tomota masala (portion 2 pax):
- 6 small ball sized Tinda (freshly bought), firm and bright green are best quality
- 1 onion fine chopped
- 1 tomato fine chopped
- a little piece of ginger
- a few cloves of garlic
- a medium hot green chilli (optional)
- Garam Masala mix- 1/2 tsp cumin, a small piece of cinnamon stick, 1 bay leaf, pepper and cloves, cardamom
- Powdered spice mix – 1//4 tsp turmeric, 1/2 tsp red chilli powder, 1 tsp coriander powder.
- 1 1/2 tbsp of oil.
- Cut a thin cap from the top of Tinda and slit a cross to create opening for the stuffing.
- Now boil some water and put all the whole prepared tinda for a couple of minutes in the pan.
- Heat oil in another Kadhai Pan
- Once you feel the pan is hot add all the whole spice mix
- Followed by the chopped onions and crushed chilli-ginger-garlic
Once you start seeing the onions are getting browning add tomatoes
- Now add the 3 essential spice powders Turmeric-Chilli-Coriander and Salt.
- Saute till you see the masala is well cooked
- A well cooked masala is always like a paste, and you will notice fat is separated from the sauce.
- Now take Tinda and stuff a little masala in between the slits and submerge the stuffed ones in the sauce.
- Now if the masala paste is looking too dry add a tbsp of water.
- Cover the pan with a lid and let everything simmer for a couple of minutes.
Once done, garnish with coriander leaves and serve with Chapatis
Recipe No. 2 without Tomato
Ingredients and Method :
Here we are going to make a dry version with the stuffing of onions. Now the first thing slice the top of the tinda as above and scoop out the tinda to create space for stuffing start moving is empty each tinda (please see the picture 2 below). Don’t throw the carvings, that will be fine chopped and used in the stuffing.
1 Chopped Onion
1 fine chopped chilli
fine chopped carvings of the tinda
1 tsp cumin seeds
1 tsp fennel seeds
Turmeric 1/4 tsp
Chilli powder 1/2 tsp
Coriander powder 1 tsp
The tinda will be boiled like in the previous recipe to for about a 3-4 minutes.
Drain once done.
Now heat a frying pan
add chopped onions, chillies, and fine chopped carvings.
saute for a minute or two
Add powdered spices and mix the masala properly
Now stuff this masala in the Tinda, finishing all the masala.
Now heat another small Kadahi and add 1 tbsp of oil. Once the pan is hot place all the stuffed tindas close to each other, for a pan roasting.