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Stuffed tinda in gravy | stuffed round guard

New addition to summer bites ..stuffed tinda in tomato onion gravy. Though summer vegetables are really liked by me and husband I can see dim smiles on my daughters face. I am sure .....maybe ....most of you are facing same problem as me during summers. This inspired me to start SUMMER BITES series. This is all about an experience of a mom from her kitchen. 
Today when I went for Sunday shopping it was really a mind boggling experience as I was searching for GOOD VEGETABLES ...it was my daughters strict instructions " mom plz we need some good vege's " and I know what they meant by this statement ...but being a mother how can I neglect fresh seasonal vegetables so my motherhood wins over......so no pampering and .....This prompted me to try something different and hopefully tasty with these not so good vegetables. 
I remember my mom used to make stuffed tinda's | round guards very often for special dinners so I thought I should give this recipe a try ...

Recipe was very simple though I gave a twist to it instead of simple stuffing ( recipe for this stuffing is also mentioned)  I used cottage cheese stuffing to make it more exotic ...

I washed all tinda's ....scraped and scooped.... Chopped all the scooped tinda meat and fried it with onion mix grated or crumbled cottage cheese in it with masalas and appropriate seasonings. Stuff tinda with this stuffing and steam it in steamer. Roll it in tomato onion curry as mentioned below .

Stuffed Round Guard in Gravy

Ingredients my version 
500 grams Tinda

For stuffing ..
250 grams paneer
1 green chilli chopped
1" ginger chopped 
Fresh Coriander chopped 
1 tbsp chopped nuts
1/2 tsp Salt

For gravy 

 Oil 1/4 cup
Cumin seeds 1 teaspoon
Onion chopped1 medium
Ginger-garlic paste 1 tablespoon
Tomatoes chopped2 medium
Fresh coriander leaves chopped1 tablespoon
1 tsp turmeric powder
1 tsp coriander powder
1/2 tsp red chilli powder
Salt as required 

Method :
Step 1
Wash the tindas and wipe them dry. Cut a small disk on top of each tinda and Scoop it off with the help of peeler and scrape off thick outer skin. Keep scooped tinda for later use. ( see picture for reference )
Step 2
Heat oil in a pan add 4 Tbsp chopped onion sauté for a minute and then add chopped scooped tinda in it cover and cook till little tender.Mix crumbled paneer, green chillies,ginger,coriander, nuts and salt mix well and stuff the scooped tindas with this mixture.
Step 3
Fry or steame stuffed Tinda. For frying ( I fried it you can steam also) cover uncovered stuffed tinda with basen paste ...just mix a little besan with water to make a paste out of it and spread it just to cover top so that stuffing not ooze out when frying. Fry till light golden in colour on medium hot oil. 
For steaming,Place these tinda's in steamer ( I used microwave for this ) and steam all of them till little tender. 
Heat oil in a skillet. Add the cumin seeds and when they change colour, add the onion and ginger-garlic paste and sauté for two to three minutes on medium heat. 
Step 4
Add the tomatoes and sauté till they become soft and pulpy. Add the remaining turmeric powder, remaining coriander powder and remaining red chilli powder and stir well to mix. If the mixture is too dry sprinkle a little water and sauté for a minute or two. 
Step 5
Add the stuffed tindas and sauté for three to four minutes. Add one cup of water and let it come to a boil.
Step 6
Cover skillet with the lid and cook on medium/ slow flame for about 5-6 min. Or till oil separates ,add 1/2 cup of water and adjust salt as required .cook for another 2-3 min. 
Step 7
 Garnish with fresh coriander and serve hot with any Indian flat bread. 


Recipe from my mom's kitchen .....this is a traditional recipe from ages .....my mom is using this amazing recipe.... a must try !!

For traditional recipe ..

Ingredients
Tinda 500 grams
Turmeric powder 1 teaspoon
Coriander powder 4 teaspoons
Red chilli powder 1 1/2 teaspoons
Salt to taste
Oil 1/4 cup
Cumin seeds 1 teaspoon
Onion chopped1 medium
Ginger-garlic paste 1 tablespoon
Tomatoes chopped2 medium
Fresh coriander leaves chopped1 tablespoon

Method
Step 1
Wash the tindas and wipe them dry. Slice off both ends and scrape off thick skin. Slit each tinda into four without separating the pieces.
Step 2
Mix half teaspoon turmeric powder, one tablespoon coriander powder, one teaspoon red chilli powder and salt and stuff the slit tindas with this mixture.
Step 3
Heat oil in a pressure cooker. Add the cumin seeds and when they change colour, add the onion and ginger-garlic paste and sauté for two to three minutes on medium heat. 
Step 4
Add the tomatoes and sauté till they become soft and pulpy. Add the remaining turmeric powder, remaining coriander powder and remaining red chilli powder and stir well to mix. If the mixture is too dry sprinkle a little water and sauté for a minute or two. 
Step 5
Add the stuffed tindas and sauté for three to four minutes. Add one cup of water and let it come to a boil.
Step 6
Close the cooker with the lid and cook till the pressure is released twice (two whistles are given out).
Step 7
Open the lid when the pressure has reduced. Garnish with fresh coriander and serve hot.


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