PREPARATION

1. In a blender, add 230 grams onions, 5 garlic cloves and blend it into puree.
2. Take a pan, add 1 teaspoon cumin, 5 black peppercorns, 3 cloves, 2 dry red chili and sry roast for 2 - 3 minutes or until it turns golden brown in color.
3. Remove it from heat and transfer this into a mortar.
4. Crush the spices with the help of a pestle.
5. In a mixing bowl, add 600 grams apple gourd, prepared masala, 1 tablespoon ginger paste, 60 grams onion paste and mix it well.
6. Marinate for 10 minutes.
7. Heat 40 grams ghee in a heavy skillet, add 170 grams prepared onion garlic puree and mix it well.
8. Cook until it turns golden brown in color.
9. Then, add 200 grams tomato puree and mix it well.
10. Add 1 tablespoon green chili and mix it again.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
13. Then, add the marinated apple gourd and mix it well.
14. Cover it with lid and cook for about 20 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Now, add 5 grams coriander and mix it well.
17. Remove it from heat.
18. Garnish with green chili.
19. Serve hot.

Stuffed Tinde

Servings - 2 - 3

INGREDIENTS
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Red chili - 1 teaspoon
Salt - 1 teaspoon
Apple gourd - 500 grams
Oil - 60 milliliters
Cumin - 1 teaspoon
Onions - 140 grams
Ginger garlic paste - 1 tablespoon
Tomato - 280 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Water - 220 milliliters
Coriander - for garnihsing