Stuffed tinday or bharwa tinday (Apple gourd)

Ingredients

1 kg Apple gourd/ Tinday / Dhemshe
1/4 teaspoon asafoetida
2 tablespoon oil to fry

For the stuffing

2 onions sliced thin
2 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon dried mango powder
1/2 teaspoon sauf / fennel powder
1/2 teaspoon dried ginger powder / sonth
1 cup chopped fresh cilantro
salt to taste

How to prepare stuffed tinday

• Wash the Tinday and pat dry. 
• Slice off the tops with the stem intact. 
• Keep aside, we will use these to decorate the final dish.
• Peel the skins and with a spoon scoop out the centers. 
• Save the center flesh.

Now lets prepare the masala. 

• In a bowl add the thinly sliced onions, the chopped cilantro and all the lovely spice powders and salt.
• Mix gently.
• Chop up the scooped out center flesh that we saved above and mix into the masala.
• Fill the wells in the gourd with the masala. 
• Pack more masala in by pressing down with your thumb.
• Now in a shallow frying pan arrange the Tinday. 
• Drizzle the oil between the gourds. 
• Cover and cook for 10 mins. 
• Then if you have extra stuffing left sprinkle it over the gourds and add a cup of water around the gourds. 
• Cover and cook till tender, about 15 mins.
• Serve and enjoy the taste!!
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