Kovakka Nirachadhu. Gutti Dondakaya. Stuffed Tinda. Stuffed Tindora. Bharwa Tindora.
My Mommy never bought nor prepared Tinda at home. As a child never saw this vegetable. My whole life was from hostel to hostel and mess to mess. I sometimes really missed how the food tastes at home:(
When I was in Tamil Nadu hostel…I used to hate this vegetable, used to be angry at the mess boys saying ‘eppavume kovaikkai sambhar thaana:(‘ (always tinda sambhar’ eh).
My attitude completely changed when I moved to Hyderabad. I understood that this is such a delicate vegetable. Its all in the hands of cook, right. Typical Andhra meals are hot and spicy, which indeed turned me a foodie, later. My cooking passion also got shaped slowly. Stuffed Tinda is one of delicacy there, with myriad flavors.
Kovaikai/tinda/dondakai 1/4 kilo
Sesame oil few spoons.
To be Toasted and Powdered:
Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.
Slit the veggie twice and boil them for 10 minutes.
In a wide wok, heat oil and fry ginger-garlic and onion…add the spices to it. Now puree them.
Stuff the above masala in the vegetable.
Once again, heat oil in a wide wok…add these stuffed vegetable and stir-fry over high heat. Once the oil shows up on the sides plus the raw odour of the masalas are gone, its done.
Serve to go with your rotis or plain steamed rice.