My husband and Mom’s favorite- Tinda. It is also called the round gourd or apple gourd or Indian Pumpkin. As a kid this was not my favorite; nevertheless I ate it- however making it the way my Mom in law makes it- you are bound to fall in love with this dish.
2 tbsp Gram Flour (Besan)
2 tsp Coriander Powder (Dhaniya Powder)
1.5 tsp Dry Mango Powder (Amchoor)
1/2 tsp Garam Masala
1 tsp Cumin seeds (Zeera)
1/2 tsp Turmeric Powder
2 tsp Ground Fennel (Saunf)
Red Chilli Powder & Salt as per taste; 2 Tbsp Oil
Slit the tindas vertically (like a cross) keeping them intact at the base. When you cut open it, you will see the seeds- usually they are tender however if they are hard you can remove them.
Mix the Besan, Coriander powder, Amchoor, Garam Masala, Cumin Seeds, Fennel Powder, Red Chili Powder, Salt and chopped Cilantro. Now stuff the above mixture into the vertical cross cut made on the vegetable.
Heat oil in a pan; add 1/4 tsp cumin seeds and a pinch of turmeric powder. Put the stuffed tindas in the pan, cover the lid, and let them cook for some time. Turn the sides carefully. Let it cook- checking at intervals. When the tindas are tender and cooked, garnish with chopped coriander serve with hot Chapattis.
You can also add crumbled Paneer/ginger paste/anardana (dry pomegranate seeds) and hing (asafetida powder) to the masala for variation.