Vegetables are healthier than meat. They are refreshing, and summer is around the corner and seasonal vegetables always taste good in food. For example, tinday (gourds). There are many ways to make it: you can cook tinday ghosht, just fry tinday or stuffed with mince or masala. Try these tinday with green masala and enjoy haray bharay tinday, with chapattis.
Haray Bharay Tinday
- Tinday (gourds) – 500 g
- Onion – 2
- Green chilies – 10
- Fresh coriander – 1/2 bunch
- Mint – 1/2 bunch
- Lemon juice – 2 tbsp
- Yogurt – 250g
- Amchoor powder – 1 tbsp
- Fried crushed dry coriander – 1 tsp
- Fried crushed cumin seeds – 2 tsp
- Oil – 1/2 cup
- Garlic – 4 cloves
- Salt – 1/2 tsp
- Cut off tops of gourds and scoop out the pulp. Then mix garlic, fresh coriander, green chilies, onions and mint in gourd pulp and chop.
- Put masala in a bowl and add cumin seeds, dry coriander, amchoor poweder and salt. Mix and fill into the hollow gourds, cover with tops and fix with tooth picks.
- Heat up oil in a pan and add stuffed gourds and remaining filling.
- Now, cover and cook until gourds are tender.
- Add yoghurt and cook on a high flame until yogurt water dries.
- Add lemon juice and fresh coriander, and serve.