Delicious Stuffed Tori and Tinda Recipes : June is the peak season for vegetables like tori (ridge gourd), tinda (apple gourd), bhindi (okra), and karela (bitter gourd). However, many people—especially kids—turn away at the sight of tori and tinda. The bland taste of these veggies often makes children scrunch up their noses. But what if you could transform these humble vegetables into mouthwatering dishes? The secret lies in stuffing them with flavorful spices! Stuffed tori and tinda are not only delicious but also a great way to make these seasonal veggies more appealing.

How to Make Stuffed Tori (Ridge Gourd)

Ingredients:

500g tori (ridge gourd)
4 garlic cloves, grated
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1 small onion, grated
1 tsp fennel seeds (saunf)
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1 tsp coriander powder
1/2 tsp red chili powder
1/2 tsp turmeric
Salt to taste
Oil for cooking

Method:

Prep the Tori: Wash, peel, and cut the ridge gourd into 3-inch pieces. Make a slit lengthwise, keeping one end intact.
Prepare the Stuffing: Mix grated garlic, onion, fennel, coriander powder, red chili powder, turmeric, and salt. You can also use ready-made stuffing masala.
Stuff & Cook: Fill each tori piece with the masala. Heat oil in a pan, place the stuffed tori, and cook on low flame until tender. Serve hot!

How to Make Stuffed Tinda (Apple Gourd)

Ingredients

500g tinda (apple gourd)
1 small onion, grated
4 garlic cloves, grated
1/2 tsp turmeric
1 tsp coriander powder
1/2 tsp red chili powder
1 tsp fennel seeds
1/2 tsp dry mango powder (amchur)
Mustard oil for cooking
Fresh coriander for garnish

Method:

Prep the Tinda: Wash, peel, and make cross-shaped slits on top, keeping the base intact.
Prepare the Stuffing: Combine grated onion, garlic, turmeric, coriander powder, chili powder, fennel, amchur, and salt.
Stuff & Cook: Fill the tinda with the masala. Heat mustard oil in a pan, add the stuffed tinda, and cook on low heat until soft. Garnish with fresh coriander and serve!