Dum ka Tinda

Ingredients list for Dum ka Tinda

• 8-9 Apple gourds (tinda)
• 1 teaspoon Ginger , chopped
• 2 Green chillies , finely chopped
• 1 cup Cottage cheese (paneer) , grated
• 3 teaspoons Red chilli powder
• to taste Salt
• 1/4 bunch Fresh coriander leaves
• 3-4 tablespoons Sunflower oil
• 1 teaspoon Cumin seeds
• 2 medium Onions , finely chopped
• 1 1/2 tablespoons Ginger-garlic paste
• 3 medium Tomatoes , chopped
• 1 1/2 tablespoons Coriander powder
• 1/2 teaspoon Cumin powder
• 1 teaspoon Garam masala powder
• 2 teaspoons Dried mango powder (amchur)
• 3/4 cups Cashewnuts , boiled
• 2 inches Ginger , cut into thin strips
• 2-3 Green chillies , cut into thin strips
• 1 medium Onion , cut into 1 inch cubes and layers separated
• 6 Big green chillies , stems removed and halved
• 1/4 teaspoon Turmeric powder
• 1/4 cup Khoya , grated
• 1 Lemon
• to garnish Fresh mint sprig

Method

1. Peel the apple gourds. Cut off a thin slice from the top and reserve them. Scoop out the inner pulp with a scooper.
2. Take ginger, green chillies, cottage cheese, 1 tsp red chilli powder and salt in a bowl.
3. Blend the scooped portion of apple gourds to a fine paste and add to the cottage cheese mixture. Chop coriander leaves and add and mix well.
4. Stuff the apple gourds with this mixture.
5. Heat a non-stick grill pan, place the stuffed apple gourds on it with the reserved sliced off tops. Add 2 tbsps sunflower oil and grill, turning sides, till golden on all sides and till grill marks appear.
6. Heat remaining oil in a non-stick kadai, add cumin seeds and sauté till it changes colour. Add onions and sauté till it turns golden brown.
7. Add ginger-garlic paste and sauté for a minute. Add tomatoes and salt. Cook till tomatoes turn pulpy.
8. Sprinkle a little salt over the grilled apple gourds.
9. Add coriander powder, 1 tsp red chilli powder, cumin powder, garam masala powder, 1 tsp dried mango powder in the kadai and sauté for 2-3 minutes. Add 10-12 cashewnuts and sauté till oil separates. Switch off heat. Let the mixture cool down.Transfer the mixture into blender jar and blend to a fine paste.
10. In same kadai, add ginger strips, green chilli strips, onion and halved big green chillies and sauté for 1-2 minutes. Add the apple gourds and cook on medium heat for 4-5 minutes.
11. Add remaining red chilli powder, turmeric powder and remaining dried mango powder. Add sufficient water. Cover and cook on medium heat for 4-5 minutes.
12. Add sufficient water and add the ground paste. Add khoya, remaining cashewnuts, remaining ginger strips and juice of ½ lemon. Cover and cook on medium heat for 4-5 minutes.
13. Transfer the apple gourds into a serving bowl along with the chillies and gravy.
14. Serve hot garnished with cashewnuts and mint sprig.