This is my dad’s recipe. I can never best him in taste nor perfection.
Tinde (Apple Gourd)are called Dhemse in maharashtra ( which i feel is really an ugly name)
7-8 very tender Tinde
1 tsp red chili powder
1 tsp coriander powder
1/2 tsp turmeric
2 tsp garam masala
1/4 tsp salt.
1 tsp grated ginger
1 tbsp oil
1 tsp cumin seeds
Wash the tinde and scoop the top out
Core the inside and save it aside.
Remove the tough seeds if any.
Add the dry ingredients to the cored mass. Crush it well n blend it with fingers.
Stuff the Tindas with this mixture and put the tops back on, sealing it gently.
Heat oil in a fry pan
Bloom the cumin seeds, add a dash of turmeric
Gently place the Tinde in the pan
Roll them around gently till all are coated with oil
Cover the pan with lid and steam for 10 mins.
Turn them around till all sides are golden fried.
Garnish with fresh cilantro and a pinch of love.
PS: if you dont get much of cored mass, too many seeds, add a fine chopped onion to make up.
Alternatively you can also stuff it with moong dal soaked n dry cooked. With a tinge of garam masala. Or stir fried soya chunks.
Serve hot with paraanthas