The “Teenda” also called Indian Round Gourd or Apple Gourd or Indian Baby Pumpkin is a round squash like curcurbit grown for its immatute fruit which is treated as a vegetable.It is the only member of the genus Praecitrullus..”Tinda” or “Teenda” and is called by different names.In Rajasthan “Tindsi”,in Maharashtra “Dhemase” and in Sindhi “Meha”.Teenda is very popular in Uttar Pradesh,Delhi and Punjab.They are green-colored,apple-sized fruits,flattish-round in shape.
This curry is too delicious to be said anything about.Its also healthy and tasty at the same time and can be had with rotis,naans or plain rice.It tastes wonderfully well with Jeera rice as well.Buy Teendas which are fresh and light green without having any dark spots on them.They should be firm and round yet possess a softness and shine on the outside.When Teenda is not available use any kind of squash – bottle squash,pumpkin or even butternut or any other squashes available.The Masala can be filled inside and the dish prepared as per guidelines here.
Preparation Time – 45 minutes
Makes – 500 gms
500 gms Teenda
2 tsp oil
1 tsp asafoetida
For the filling masala:
2 tsp coriander seeds(dhania)
2 tsp fennel seeds(saunf)
3-4 dried red chilies
1 tsp turmeric(haldi)
2 tsp salt
For the yogurt curry:
1 1/2 cups thick yogurt(curd)
2 tsp salt
2 tsp garlic-minced or crushed
2 tbsp gram flour(besan)
3 tsp Kasuri Methi
Wash,peel and wipe the teendas. Make criss-cross cuts on the Teendas ensuring they do not break.Keep aside.
For the Masala:
Heat a non stick pan and dry roast the fennel,coriander and red chilies.Cool and powder in a coffee or a dry grinder. It should be a fine powder.Revel in the aroma emanating!!Now add the salt and turmeric to the masala.Mix well. For the yogurt gravy:
Mix all the ingredients for the gravy. Whisk all ingredients till smooth.Keep aside.
For the Teenda:
Fill each Teenda with the freshly ground Masala.Dip each Teenda into the prepared yogurt and keep arranging on a plate.Pour the remaining yogurt and Masala on top.Leave to marinade for 20-25 minutes.Heat a pressure cooker and add the asafoetida.
1.The yogurt should be thick.Use store bought if the homemade yogurt is not as thick.
2.As said earlier this can be made with a variety of gourds and squashes.
3.For a variation barbeque the gourds/squashes and prepare the gravy as directed.After barbeque ,pour the yogurt gravy over and enjoy!!
4.The Teenda/gourds can be opened like a cup and stuffed as well.
Served with hot Rotis….