Stuffed Round Gourd – Bharay Hue Tinday

Bharaye Tinday

I got this recipe from my sister, she often made it. It has a different and delicious taste. Stuffed round gourd is a perfect recipe for everyday cooking.

Bharay Hue Tinday Recipe

Stuffed Round Gourd
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main Course
Cuisine: Pakistani
Serves: 4
Ingredients
For Stuffing
  • Round gourd (tinda) ½ kg
  • Tomatoes 2
  • Green chilies 6
  • Ginger paste 1 tea spoon
  • Garlic paste 1 tea spoon
  • Salt to taste
  • Red chili powder 1 tea spoon
  • Turmeric powder ½ tea spoon
  • Oil ¼ cup
  • Onion 1
  • Oil for fry
For Masala
  • Oil ¼ cup
  • Onion 1 (chopped)
  • Tomato 2 (chopped)
  • Qasoori methi 1 tbsp
Instructions
For Stuffing
  1. Cut ¼-inch slice off top of round gourd and scoop out, leaving shells intact about ¼ inches thick.
  2. Chop together onion, tomatoes, green chilies, ginger paste, garlic paste, salt, red chili powder, and turmeric.
  3. Heat oil in pan and fry onions to light brown. Add chopped masala, and scoped mixture of round gourd. Stir fry until tomatoes water dries. Let it cool.
  4. Stuff each bottle gourd with the mixture. Close with tip and secure with thread.
  5. Heat 2 tbsp oil in frying pan and fry stuffed round gourd and set aside.
For Masala
  1. Heat oil in cooking pan and lightly golden onion, put leftover masala along tomato and cook until tomatoes are soften.
  2. Add 1 cup water, let boil it then add round gourd and cook on slow flame until tender.
  3. Add qasoori methi and remove from heat.
  4. Serve hot with roti.