• Tinday (Apple Gourd) 1 Kg
  • Pyaz (Onion) 4 Medium
  • Tamatar (Tamato) 2 Large
  • Kari Mirch (Green Chilies) 4-5
  • Tail (Oil) 2/3 CUP
  • Kuti Lal Mirch (Chili Flakes) 1 Tbsp
  • Namak (Salt) To Taste Or 2 Tsp
  • Garam Masala 1 Tsp
  • Zeera (Cumin Seeds) 1 TBSP
  • Amchoor Powder (Mango Powder) 1 Tsp
  • Anar Dana (Dry Pomegranate Seeds) 2 Tbsp
  • Dhaniya Powder (Coriander Powder) 2 Tbsp
  • Haldi Powder (Turmeric Powder) 1 Tsp
  • Lal Mirch Powder (Red Chili Powder) 1/2 Tsp
  • Adrak Lehsan Paste (Ginger Garlic Paste) 1 Tbsp
  • Dhaniya (Coriander/ Cilantro)


Wash & peel off apple gourd, make cross (+) cut – make sure do not completely/ cut or cut through.

In grinder, cumin seeds, coriander seeds, dry pomegranate seeds, grind them (roughly grind – do not make powder) and add into big bowl.

In bowl, add grinded spices, chili flakes, chili powder, garam masala, red chili powder, mango powder, turmeric powder and mix it.

In grinder, onion, green chilies, tomatoes, grind them, add into same bowl and mix well.

Now fill the mixture in apple guard as much as much possible.

In big pot, add oil, ginger garlic paste and fry for 1-2 minutes.

Add remaining mixture and cook for 4-5 minutes.

Add filled apple gourds – make layer (DO NOT OVER LAP) and steam cook for 15-20 minutes.

Now stir with help of pot handles and cook on low heat for another 5 minutes.

Turn sides if required!

Garnish with coriander & green chilies.

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