Tinda bharwa masala | टिन्डा भरवां मसाला

Ingredients
• 250 grams of Tinda (Round Gourd)
• 1 tbsp Oil (for saute)
For the Filling:
• 1 tsp Cumin Seeds coarse powder
• 1 tsp Fennel Powder (Saunf)
• ½ tsp Red Chili Powder
• ½ tsp Coriander Powder
For the Tadka/Gravy:
• 2 tbsp Dahi
• ½ tsp Cumin Seeds coarse powder (Jeera)
• 2 tsp Fennel Powder (Saunf)
• ½ tsp Red Chili Powder
• ½ tsp Coriander Powder
• ¼ tsp Turmeric Powder
• ¼ tsp Garam Masala
• ½ cup Tomato Puree
• Salt, to taste
• 2 tbsp cream
• Fresh Coriander Leaves for garnish

Process
1. Preparing the Tinda -First, peel the Tinda and make a small crosscut on each one. This will help us stuff the spices inside.
2. Sautéing the Tinda - Heat 1 tbsp of oil in a pan. Add the Tinda and sauté for 1-2 minutes with a pinch of salt until they’re slightly tender. Set them aside.
3. Making the Masala Filling - In a bowl, mix together Cumin Seeds powder, Fennel Powder, Red Chili Powder, and Coriander Powder. Stuff this mixture into each Tinda.
4. Preparing the Tadka/Gravy - In another bowl, combine Dahi with Cumin Seeds powder, Fennel Powder, Red Chili Powder, Coriander Powder, Turmeric Powder, and Garam Masala. Mix well.
Heat some oil in the same pan. Add the yogurt mixture and cook until it starts to leave the oil. Then add Tomato Puree and cook until the mixture thickens and the oil separates.
5. Cooking the Stuffed Tinda - Add the stuffed Tinda to the gravy, coating them well. Cook on low to medium heat for 5-10 minutes, checking occasionally to ensure they’re cooked through.
6. Final Touches and Serving - Stir in 2 tbsp of Cream to make the gravy rich and creamy. Garnish with fresh Coriander Leaves and serve hot.