Tinda Stuffed with Paneer and Mint~ Dedicated to Mom

 I decided to make tinda and started to make Tinda Do piyaza that I had seen here.

However as I started long lost memories of how we, that is we siblings, hated this vegetable as kids swamped me. We always fought with my mother when we saw this vegetable. But in the sweltering heat of Nagpur and Akola where we spent our childhood in the summer very few vegetables were available. One was Gola Bhaji and other dhemsa or tinda. Poor mom had nothing to make, she must have been so frustrated…

How I wish I had the chance to just say Thanks to her.  I dedicate this recipe to her for Mother’s Day. This is something that she would have enjoyed and told me how else to improve it.

Like I said I started to make do piyaza but somehow I deviated and this recipe just happened.

Ingredients:

250 grms tinda or dhemsa

2 onions, finely chopped 

2 tomatoes, finely chopped 

150 grams paneer +3 tblsp grated

1 tblsp cashew nuts

5 flakes garlic

1 tsp ginger paste

Mint leaves, a handful

Coriander, a few springs

1 tsp Garam masala

½ tsp turmeric

1 tsp chili powder (adjust as per taste)

Oil

Salt

Method:

1.  Cut the tinda in two and scoop out the seeds using the melon scoop. Since I got very tender tindas I used the seeds as my filling in case the seed are mature discard the seeds.

2.  Transfer to a microwave dish and micro for 4-5 minutes with 1-2 tblsp of water till the tinda are a bit tender. Adjust the timing to suit your microwave. Cool.

3.  In the mixer/blender add the paneer, cashew nuts, garlic, ginger, mint, coriander, salt and 2 tblsp of onion (as the blades do not the mix in my jar you may omit adding onions) blend to a fine paste using 1 tblsp water if needed.

4.  In a thick bottomed kadhai/wok heat oil add the onion fry till translucent.

5.  Next add the tomatoes and fry till they become mushy. Add the scooped seeds and fry for 4 minutes.

6.  Add the garam masala, turmeric and chili powder, salt. Mix well and cool.

7.  Take the tinda and add the onion mixture in the scooped out portion and place back in the kadhai. Fill all the tindas.

8.  Now pour the paneer and mint mix on the tindas evenly. Check the seasonings. Garnish with the grated paneer.

9.  Cover the kadhai and cook till the steam escapes from the lid. Remove from fire and let the whole thing cool down before you lid.

Tastes best with hot fulkas.
P.S.

 I have used lesser paneer as my FIL  cannot eat paneer and I did not want to make another vegetable. You can use more paneer say about 200 to 250grams. It will taste beautiful.

Sending this to Kalyani’s Magic Mingle#5