Hyderabadi Style Tindas

Ingredients 

• 300 grams round gourds, slit
• 3 tablespoons oil
• 1/2 teaspoon cumin seeds
• 5-6 curry leaves
• Salt to taste
• 2 tablespoons coriander powder
• 1/2 teaspoon dried mango powder
• 1/2 teaspoon garam masala powder
• 3 tablespoons chopped fresh coriander leaves 
• 1 cup milk
• 1/4 teaspoon red chilli powder

For paste

• 2 medium onions, chopped
• 2 medium tomatoes, chopped
• 2-3 dried red chillies broken
• 1/2 inch ginger piece 
• 3-4 garlic cloves 

For filling

• 1 tablespoon poppy seeds (khuskhus/posto), roasted
• 1 tablespoon sesame seeds (til), roasted
• 3 tablespoons roasted peanuts
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1/4 teaspoon dried mango powder
• Salt to taste

Method

1. Grind onions, tomatoes, red chillies, ginger and garlic to a smooth paste.
2. To make the filling, grind poppy seeds, sesame seeds and peanuts into a fine powder.
3. Add coriander powder, turmeric powder, red chilli powder and mango powder and mix well.
4. Stuff each tinda with the dry masala and set aside.
5. Heat oil in a pressure cooker, add cumin seeds and curry leaves and sauté for a minute
6. Add the ground paste and sauté till the oil separates from the masala.
7. Add salt, coriander powder, mango powder and garam masala powder and stir for a few minutes.
8. Add coriander leaves and mix well.
9. Reduce heat and add milk and cook till the gravy thickens.
10. Add the stuffed tindas and mix.
11. Add half cup of water and pressure cook on high heat till one whistle.
12. Reduce heat and cook for two to four minutes more. Serve hot.

Nutrition Info