BM # 29   Week 2   Day 2
Apple gourds or Tindas are called Meha in Sindhi language.This summer vegetable is made in many ways, but making it with this green paste is one is my favorite . The name ”Saye masale” is the green paste.
I remember  mom used to cook this and today when I cooked this I immediately thought of her and called her to tell. The darling that she is …improved my method of cooking and I was really pleased .when ever I have cooked this veggie…I have realized that most of the time the onions dis appear, the potatoes break , but this time all the veggies remained whole .I remember maa  did not use pressure cookers. It was slow cooking , with a lid and some water  on it. I guess we have lost patience and use pressure cookers for quick meals.

Coarse paste
1/2 cup coriander leaves
2 green chillies
6 – 8 cloves garlic
1 small peace ginger
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp red chilly powder
Salt to taste

6-8 tinda / apple gourd
6-8 baby potatoes
6-8 baby onions
2 tomatoes, puréed
Peel the vegetables and make criss cross slits, keeping them whole.
Sprinkle salt, and mix well.
Keep aside for 5 minutes.
Prepare the coarse paste.
Add 2 tsp of oil to it.
Fill the paste in the vegetables.
Heat oil in a pressure cooker.
Sauté the tinda’s,  cover and cook till 40 percent done.
Place a lid with water while these are being cooked.
Add potatoes and onions, sauté for a few minutes, add rest of the paste and puréed tomatoes.
Cook till all the moisture from the tomatoes has dried.
Add about 1/2 cup water and pressure cook for just one whistle.
Check all the veggies, if not done then pressure cook for for a few minutes on slow fire.
When all the veggies are cooked, if there is any water, just cook on full flame , making sure the veggies remain whole.
Serve hot with chapatis.

Print Recipe
Meha Patata Saye Masale mey / Apple Gourd / Tinda and Potato Curry
Servings
Servings

23 thoughts on “Meha Patata Saye Masale mey / Apple Gourd / Tinda and Potato Curry”

  1. love these… when I am reading about your conversation with your mother, I was so lost and am speechless… we all try to make the foods our moms make, but as you have said, we do not have patience and try to do a lot of short cuts and end up not getting the best taste.. I also try make a lot of my mom's best recipes, but do not get the same taste as hers. so every time I tell her to make them for me to relish when I visit her…
    Sowmya
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  2. We do get tindas here in chennai.. But I had never known how to cook them. Nice and tender gourds. Guess your mom's method and patience finally paid off. Moms are always the best!

  3. I've never cooked with tindas. Will look for them on my next Indian store visit.
    I completely agree with you that we have lost the patience to do all of things including cooking. We are living in the world of technology and everything is going so fast that it's almost impossible to slow down.

  4. Wow what a flavorfull recipe yes because of that patience only mom cooking is always taste wonderful.I am going to book mark all your sindhi recipes because I didn't try my hands on it till now..:)

  5. Love the way you made the curry! We use this method to make Arisi Upma (Rice Upma). This way the upma remains moist and at the same time cooks faster. Nothing can beat mom's patience and procedures 🙂

  6. This sounds really very interesting Vaishali…we also get tindas but I have always made them as Kootus…stuffing makes it very nice, are these baby tindas or something?

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