A second generation Kayasth recipe from the Kitchen of Nupur Prakash Mathur.
Nupur Prakash Mathur, an artist and home cook specialising in Kayasth cuisine shared this special recipe, which was one of her father's favourite. In her words, "he was very fond of stuffing all kinds of vegetables, whether it was parwal, lauki or karela"; and that's how stuffed tinda came into being in her family.
In her words, "he was very fond of stuffing all kinds of vegetables, whether it was parwal, lauki or karela"; and that's how stuffed tinda came into being in her family.
Ingredients:
For the stuffing:
- 500 gms Tinda
- 1 medium sized onion finely chopped small
- ½ tsp grated ginger
- 1 green chilli finely chopped
- 1 tbsp finely chopped coriander
- 1 tbsp dry roasted besan
- 1 tbsp oil
- Salt, garam masala, amchur to taste
- Thread for tying the stuffed tindas.
For the gravy:
- 1 large onion
- ½ tbsp ginger garlic paste (take equal parts ginger & garlic to make
- paste)
- 1 tsp coriander powder
- ½ tsp turmeric powder
- 2 tbsp oil
- Salt, garam masala, amchur, red chilli powder to taste
- 1tbsp finely chopped coriander to garnish
Prepare Stuffed Tindas:
- Wash and peel tinda scraping the skin off with a knife. Reserve two tinda’s and for remaining, thinly slice off the top to then scoop out the centre leaving shells for filling. Grate the two reserved tindas and finely chop the scooped flesh.
- In a karahi, heat oil on medium flame and saute the finely chopped onion until it turns pink. Add grated ginger, chopped green chilli, scooped and grated tinda and salt. Cook covered adjusting the flame to low until it is cooked well. Now add the amchur, garam masala, roasted besan and chopped green coriander. Continue to cook drying out any liquid. The stuffing consistency should allow you to make it into a ball that holds its shape. Taste & check for seasoning adjusting salt & spices.
- Divide the stuffing between the empty tinda shells and place the sliced lids on top. Secure it by tying the tindas with a thread.
Gravy
- Puree the onion in a processor and make the ginger garlic paste. In a pressure cooker on medium flame, heat oil and add the pureed onions. Fry them until they are golden brown. Add the ginger garlic paste and continue to fry another 3-4 minutes, adding a little water if needed, until there is no raw garlic taste. Add salt and the remaining spices except amchur and garam masala. Continue to fry another 3-4 minutes, add a little water if needed. Once masala is ready add 1 & ¼ cup water and bring to a boil. Float the stuffed tindas in the gravy and put the lid on the cooker turning heat up. After one whistle turn flame down to low and let cook for 7 minutes and then turn off the flame. Let rest until the cooker opens on it’s own.
- Gently spoon out stuffed tindas on to a platter. Now stir in amchur and garam masala in the gravy. With a scissor carefully cut the tread and pull thread out placing the stuffed tindas in the serving dish. Check gravy for salt and seasoning adjusting the spices/salt and then pour over the tindas garnishing with chopped coriander.
- Serve this with chapatis and kachumbar made with chopped onions, tomatoes seasoned with salt, red chilli powder and lemon juice.