Some recipes are forever! This particular one was my mum in law’s speciality. Aai used to make this with utmost pride and love, never rushing through it. Being raised in a purely non vegetarian household, I never understood her fascination for vegetables and to top it all, this was as bland and harmless as it could be!!! But once i tasted it, I was addicted.
Aai may no longer be with us but she lives in me through the recipes and cooking skills she passed on to me and Deepa tai. We would protest and whinge about it then but now, it’s something I hold dear to my heart.
Thanks to Deepa tai, her basic masala recipes are still intact and I hope , some day, kids, you will make this too…..
12-15 pieces of tinda ( Indian squash) cut the top and scoop the inside pulp out .
1 large onion finely chopped
Chopped coriander (a lot)
1/2 cup of coarsely ground roasted peanut
1 tbsp of coarsely ground roasted sesame seeds
1 tbsp of roasted dessicated coconut
1 tbsp roasted khus khus (poppy seeds)
1 tsp of red chilli powder
1/2 tsp of haldi
1 tsp of hing
1 tbsp of red masala powder (recipe in blog)
Salt Sugar Curry leaves
Mix all the above ingredients and stuff it in the tinda .
In a pan heat 2-3 tbsp of oil, temper it with mustard seeds, hing, add stuffed tinda, and remaining masala.
Stir. Add 2 tbsp of curd and one cup water, cover and cook till tender.