Masala Bharay Tinday

Apple gourds (big) 1/2kg
Onions (chopped) 2
Lemons 2
Mint Leaves (chopped) ½ bunches
Fennel Seed (crushed) 1 tsp
Red Chilies (crushed) 1 tsp
Coriander (crushed) 1 tbsp
Salt to taste
Oil 2 tbsp + for frying

Curry Ingredients:
Fresh coriander (chopped) 1 bunch
Onions (finely cut) 2
Lemons 2
Green Chilies (chopped) 2
Turmeric Powder 1 tsp
Red Chili Powder 1 tbsp
Red Chili Powder 1 tbsp
Coriander Powder 1 tbsp
Ginger /Garlic powder 1 tbsp
Salt to taste
Oil ½ cup
Beetroot (cubed) for garnishing

METHOD:

• Peal apple gourds; cut off tops and keep aside.
• Scoop out pulp with a spoon.
• Heat 2 tbsp oil in a pot; sauté onions.
• Add red chilies, fennel, coriander, lemon juice, mint leaves, and salt; cook.
• Fill masala in the gourds; seal tops with toothpicks.
• Heat oil in a frying pan; place gourds in it.
• Pour oil on them with a spoon and fry; remove.
• Heat oil in a pot; sauté onions; add ginger/garlic, red chilies, turmeric, coriander, fresh coriander, green chilies, lemon juice, gourd pulp and salt; cook for few minutes.
• When oil separates, spread gourds on masala and cook with lid on until gourds become tender.
• Garnish with beetroot; serve.