Introducing Chef Cilantro - Tainday...masala bharey tainday

Assalam-o-alaikum Wa Rehmatullahi Wa Barakatahu,

I spoke with my chef early morning about what today's meal is.  Turns out it's masala bharey tainday (Indian round gourd)  <-- I didn't know that.  Anyways, Chef Cilantro is probably the best one out there, MashaAllah.  Let's just say she's busy.  So keeping up with her...I probably don't want to do this again.  But, oh whatever, I learnt something.  So, lets make this easy, huh....

Peel 20 Tainday. 

You'll need 3 medium sized onions.

In a mortar (dor'ri) add 2 tbsp anaar (pomegranate seeds).  Add a bit water.  Make it personal.  Squish & squash each seed.  *Don't wear an apron.  Where's the fun in that, huh?*

Add chopped onion with the seeds.  Don't make this personal or else they'll aim your eyes.  You wouldn't want that....I didn't want that.

JazakAllah modernization.  This was just faster.

1/2 tbsp red chilli powder & 1/2 tbsp Salt.

1/2 tbsp turmeric powder.  Haldi.  The power of yellow OMG.

Stuff 'em.  Stuff 'em up real good.

6 cloves of garlic mashed.  1 tbsp ginger paste.  In 1/2 cup oil.  And 2 chopped onions. + 1/2 tbsp chilli powder-salt

Add 2 chopped tomatoes.  Heat is medium. 

Health nuts.  Avoid adding more oil. Once the masala is done.

Add the tainday now.  1 glass of water.

Does it look like this?  Good.  Go eat something.

Chef Cilantro picked these from the backyard.  SOOOO good. 

Beauty.  It just gets more beautiful.  SubhanALLAH

Abbu made this for you S.  You know who you are, right?

About 30 minutes.  The masala should be less.  And the tainday cooked through-out.  Add 1 tbsp cracked dry coriander.

Chop 3/4 bunch of cilantro.  Probably 1 cup.

Add 1/2 tbsp gharam masala.  And cook a bit more.  If it looks like this.  Well done.

I think their 20.  Yeah....about 20 of them.  I feel hungry now.  Alhamdulillah. 

By the way.  Chef Cilantro is Ammi.  She's always available for me, ha!  Alhamdulillah.  Go moms of the world :D  

 الله حافظ