Bharwan Tinda

Ingredients 

• 10-12 round gourds
• 2 medium tomatoes
• 2 tablespoons coriander powder
• 1 teaspoon cumin powder
• 1½ teaspoons dried mango powder
• ½ teaspoon black salt (kala namak)
• 1 teaspoon red chilli powder
• 1 teaspoon garam masala powder
• ¼ teaspoon turmeric powder
• Salt to taste
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 5-6 green chillies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon green chilli paste
• 16-18 button onions
• Juice of 1 lemon
• 2 tablespoons chopped fresh coriander leaves 

Method

1. Remove the black part of the Indian round gourd and make slits in a plus sign.
2. Mix together coriander powder, cumin powder, dried mango powder, black salt, red chilli powder, ½ tsp garam masala powder, turmeric powder and salt in a bowl.
3. Heat oil in a non-stick pan.
4. Stuff gourds with the spice mixture.
5. Add cumin seeds and green chillies to the pan and sauté.
6. Add ginger-garlic paste, cover and cook for 2-3 minutes.
7. Add green chilli paste, mix well. Add stuffed gourds, cover and cook for 6-8 minutes, tossing once a while.
8. Add button onions. Roughly chop tomatoes and add. Toss to mix. Add left over spice mixture, lemon juice, remaining garam masala powder and 1 tablespoon chopped coriander. Cover and cook for 6-8 minutes.
9. Remove cover, mix well and serve hot garnished with remaining chopped coriander.

Nutrition Info