Punjabi Masala Tinda (Apple gourd)

Tinda ...or the Indian round gourd or apple gourd ,this squash like gourd is native to India and that's the reason i have been missing it in US for so many years, but luckily i got a chance to find them in the Indian store and i just couldn't wait to buy them and cook them and ofcourse eat them till the last bite.Though the best ones are cooked by my mom and i have tried to replicate her in making this out but still can't taste like the one she cooks...i guess its missing the maa ka pyar thing in it...hehe...so coming back to the recipe its a low calorie food  like most of the squashes.Tinda is referred for comparing to small things in punjabi ,you know i have a cousin brother whose nick name is Tinda ...believe me.

Ingredients:

• 6-7 Tinda (Apple gourds)
• 1 Large Onion grated or pureed
• 1-2  Medium Tomatoes pureed
• 1 Tbs Ginger-garlic paste
• 3 tbs Coriander powder
• 1tbs Chilli powder
• 1/2 tbs Garam Masala powder
• 1Tbs Amchur Powder
• 1 Tbs MDH Kitchen King Masala or any left over spicy masalaa
• 1 tsp Cumin seeds
• Salt to taste
• Cilantro chopped
• 1/2 cup grated Pan

Directions:

• Wash ,Lightly peel or scrub the tindas and  make a slit in them lengthwise in a cross almost till the base.
• Mix all the dry masala with little water and fill them in between the slits nicely.
• Heat Oil in a Pressure Cooker and add the cumin seeds and ginger garlic paste.
• Now add in the onions ,cook them till they are light brown ,add in the tomato puree.
• Now add in the left over dry masala mix.
• Cook it till the mixture leaves the side of the pan.
• Add in the Tindas and cook it in pressure for 1 -2 whistles, not more than that.
• Garnish with lots of Cilantro and grated Paneer.
• Serve it as a side with Dal and Chapati.