Bharaye Tinday - Stuffed Round GourdChefling Tales

Bharaye Tinday – Stuffed Round Gourd

May 1, 2013

For me, one of the hated vegetables as a child was the Tinday (round Gourd). Like other veggies, I developed the love for these as I grew old. I first had these beautiful stuffed gourd from my aunt’s kitchen. A few weeks back, I found the most fresh small sized round gourd in market and instantly thought to recreate the bharaye Tinday I had about 10 years back. It was quiet a success!

Bharaye Tinday – Stuffed Round Gourd

Recipe: Bharaye Tinday – Stuffed Round Gourd

Ingredients

10 small sized round gourd – peeled and de-cored.
3 thin sliced medium sized Onions
3 medium sized tomatoes (Chopped finely)
2 tsp coriander seeds powder
1 tsp white cumin seeds
½ tsp Kalonji seeds (Nigella Sativa/onion seeds) (optional)
Salt
2-3 Green chillies – sliced in small pieces
Red chilies
Water

Instructions

Take a flat broad mouthed pan.
Heat two-tablespoon oil in the pan on medium heat.
Add the sliced onions. Fry onions till the color become transparent.
Now add the chopped tomatoes and let them cook for 5-10 minute still mixed nicely.
Add salt, red chilies, coriander powder, and white cumin seeds.
Using a hand blender, coarsely chop the onions and tomatoes to make thick gravy. Do not make paste.
Cook the gravy till oil comes out.
Half of this tomato-onion gravy will be used to stuff the round gourds.
Take a small teaspoon and fill the round gourds with the gravy.
When all the round gourds are filled in, place them one by one in the leftover gravy.
Add a cup of water to the gravy.
Cover the pan with a lid and let it cook on a slow heat.
Cook till the round gourds become tender. Add more water if needed and cook further.
Serve it in a flat dish- top it with green chilies.