Punjabi Bharwan Tinde

Mix salt, red chilli powder, degi mirch, garam masala, coriander powder, roasted cumin seeds powder, and turmeric powder together.

Peel and hollow out the tinde (round gourd).

Stuff the tinde with the prepared spice mixture.

Heat mustard oil in a pan and add cumin seeds.

Once the cumin seeds splutter, add onion paste and sauté until golden brown.

Add tomato puree and cook for a few minutes.

Place the stuffed tinde in the pan and cover them with the onion-tomato mixture.

Cook on low heat until the tinde are tender.

Mix in anardana powder and garam masala.

Garnish with coriander leaves before serving.