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.
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.