Achari Stuffed Tinday

Ingredients:

Stuffing:

• Cooking oil 1 tsp
• Pyaz (Onion) cubes 2
• Lehsan (Garlic) cloves 8
• Adrak (Ginger) 2 inch piece
• Tamatar (Tomato) cubes 2 medium
• Hari mirch (Green chilies) 4
• Podina (Mint leaves) 2 tbs
• Hara dhania (Fresh coriander leaves) 2 tbs
• Lemon juice 3 tbs
• Zeera (Cumin seeds) roasted & crushed ½ tbs
• Achar ghost masala 2 & ½ tbs
• Besan (Gram flour) 3 tbs
• Namak (Salt) pinch or to taste
• Teenday (Round gourd) 1 kg (peeled)
• Cooking oil ½ cup
• Pyaz (Onion) sliced 2-3
• Zeera (Cumin seeds) 1 tsp
• Kalonji (Nigella seeds) ½ tsp
• Rai danay (Black mustard seeds) ½ tsp
• Tamatar (Tomato) pureed 3 medium
• Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
• Garam masala powder 1 tsp
• Haldi powder (Turmeric powder) ½ tsp
• Lal mirch powder (Red chilli powder) 1 tsp or to taste
• Namak (Salt) 1 tsp or to taste
• Hara dhania (Fresh coriander) chopped 3 tbs
• Podina (Mint leaves) chopped 2 tbs
• Hara dhania (Fresh coriander)
• Hari mirch (Green chilies) sliced

Directions:

In a wok add oil, onion and fry for 1-2 minutes.

Add garlic, ginger and mix well.

Add tomatoes, green chilies, mint leaves, fresh coriander leaves, mix well and cook for 3 minutes until tomatoes are soft.

Add lemon juice and mix well. Cook for 3-4 minutes or until water dries, set aside and let it cool.

In a chopper add cooked mixture and chop well.

Add cumin seeds, achar gosht masala, gram flour, salt, mix well and set aside.

Peel the round gourds and remove the crown. Now with the help of small spoon remove their seeds to make them hollow from inside and set aside.

Now stuff each round gourd with 2 spoons of prepared stuffing and set aside.

In a pot add oil, onion and fry until translucent.

Add cumin seeds, nigella seeds, black mustard seeds and mix well.

Add pureed tomatoes, ginger garlic paste and mix well.

Add garam masala powder, turmeric powder, red chilli powder, salt, mix well and cook for 2-3 minutes.

Add fresh coriander leaves, mint leaves and mix well.

Place stuffed round gourds in gravy, cover and cook on low flame for 20-25 minutes.

Pour the gravy over stuffed round gourd and move them a little. Cover and cook again on low flame or until done (12-15 minutes).

Garnish with fresh coriander and green chilies.

Achari stuff tinday is ready to serve with chapati.