New Update
/sanjeev-kapoor/media/post_banners/eb0eb727e799c265d590aa7fdd64024806a773314341ac66b29443c562b8e091.jpg)
Main Ingredients | Tinda, Masala powder |
Cuisine | Punjabi |
Course | Main Course Vegetarian |
Prep Time | 6-10 minutes |
Cook time | 21-25 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 8-10 medium round gourds, peeled and slit
Masala powder
- 1 teaspoon coriander powder
- 1 teaspoon fennel seed (saunf) powder
- 1 teaspoon dried mango powder
- 1/4 teaspoon turmeric powder
- 1 teaspoon red chilli powder (deghi mirch)
- 1/4 teaspoon garam masala powder + for garnishing
- Salt to taste
- 1 tablespoon oil
- 1 medium onion, finely chopped
- One-inch piece ginger, chopped
- 1 medium tomato, finely chopped
- 1 tablespoon chopped coriander leaves
Method
- Combine coriander powder, fennel powder, dried mango powder, turmeric powder, chilli powder, garam masala powder and salt in a bowl and mix well.
- Reserve some prepared masala and stuff the remaining masala intothe gourds.
- Heat oil in a non-stick pan; add onion and ginger and saute till onion turns golden. Add tomato and cook till pulpy.
- Reduce heat, add remaining masala and mix well. Add stuffed round gourds, mix, cover and cook for 1-2 minutes. Add some water mix, cover and cook on low heat till gourds are fully done.
- Serve hot garnished with some garam masala powder and coriander leaves.
Nutrition Info
Calories | 260 |
Carbohydrates | 22.9 |
Protein | 4.5 |
Fat | 16.5 |
Other Fiber | Fiber- 6.9gm |
Advertisment