Stuffed Indian Squash Vegetarian Recipe

You don’t like tinda? This stuffed Indian squash recipe is just for you…

There are more such recipes on my channel:  https://goo.gl/XBwLLc

My dahi wale bharwa tinde recipe coverts the humble vegetable into a gourmet delight. It is super delish and perfect for the season too…

Tinda is also known as Indian squash or apple gourd. It contains a high amount of water and fiber. Low in fat, it is good for the heart and helps in weight loss.

You will find that this recipe can be enjoyed with steamed rice and also with paratha.

Click the link below for the video:

STUFFED INDIAN SQUASH                           Serves 4 to 6

Ingredients:

Indian Squash/ Tinda – 7 to 8

FOR THE FILLING:

Onion (chopped) – 1 medium

Ginger (grated/paste) – 1 tsp

Green chilies (chopped) – to taste

Paneer/Cottage cheese – 50 g

Pulp and seeds from the squash

Tomato paste – 1 tbsp

Oil – 3 tsp

Cumin seeds – ½ tsp

Curry leaves – 10 to 12

Gram flour/Besan – 1 tbsp

Salt – to taste

DRY SPICES FOR THE FILLING

Turmeric/Haldi pdr – ¼ tsp

Coriander powder – ½  tsp

Cumin powder – ¼    tsp

Red Chili  powder – ½  tsp

Garam Masala powder – a large pinch

Chaat Masala powder – 1 tsp

  

FOR THE GRAVY:

Oil – 2 tbsp

Cumin seeds – ½ tsp

Curry leaves – 10 to 12

DRY SPICES (Turmeric/Haldi pdr – ½  tsp, Coriander powder – 1 tsp, Cumin powder – ½  tsp,

Red Chili powder – ½  tsp, Chaat Masala – 1 tsp)

Tomato paste – 2 tbsp

Curd/Yogurt (1/4 cup) + Besan/Gram flour (1 tsp) – mix to a paste

Salt – to taste

Sugar – ½ tsp(optional)

Method:

1.    Peel the squash and slice to remove the top. Use a knife or the back of a spoon and scoop out the pulp and seeds. Reserve the pulp.

2.    FOR THE FILLING: Heat the oil and temper it with the cumin seeds. Add in the curry leaves followed by the onion. Once the onions turn light brown, add in the pulp. Season with salt and cook for a minute. Add the ginger and green chilies and cook till the raw smell goes away. 

3.    Add the tomato paste and cook briefly. Cover and cook on low heat for 3 mins or till the pulp is done. Add in the DRY SPICES FOR THE FILLING and cook on low till the oil starts separating.

4.    Add in the besan and cook till the raw smell goes away. Crumble in the paneer/cottage cheese and mix well. Check the seasoning and adjust it. Turn off the heat and let it cool down completely. Fill the squash with this mixture and keep aside.

5.    FOR THE GRAVY: Heat the oil and temper it with the cumin seeds and curry leaves. Lower the heat and add in the DRY SPICES. Cook briefly and pour in ½  cup of water. Once it starts simmering, pour in the tomato paste, and cook till the oil starts separating. Season with salt and place the stuffed squash into the gravy. Cover and cook till the squash is completely cooked. Keep turning the squash from time to time.

6.    Take the squash out onto a plate. Add in the curd-besan mix into the pan and the sugar. Cook till the oil starts separating. Pour in 1/3 cup of water or a bit more. Let it come to a boil. Add the squash back into the gravy and simmer for a minute.

7.    Garnish with curry leaves. Serve hot with steamed rice or paratha.

© Rinki’s Kitchen