Stuffed Tindas Recipe

 
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Stuffed Tindas
  • Recipe Servings: 6
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Medium

Make this unloved vegetable loved by all. Blanched tindas stuffed with a cheese and spinach souffle like mixture. Baked.

Ingredients of Stuffed Tindas

  • 12 blanched tindas
  • Salt and pepper
  • 750 gm spinach leaves-blanched and finely chopped
  • 1 1/2 Tbsp butter
  • 1 Tbsp flour
  • 125 ml milk-flavored with 1/2 sliced onion, mustard, bay leaf, nutmeg, salt and pepper
  • 25 gm grated cheese
  • 1/2 tsp roasted ground cumin
  • 3 egg yolks
  • 5 egg whites
  • 1 Tbsp browned crumbs

How to Make Stuffed Tindas

  • 1.Slice the tindas and scoop out the seeds.
  • 2.Season the cavity with salt and pepper.
  • 3.Melt the butter in a pan. Stir in the flour and cook for 1/2 a minute.
  • 4.Pour in the warm, strained milk. Stir over a moderate flame until thickened.
  • 5.Beat in cheese, cumin, yolks and spinach.
  • 6.Season well. Whip the whites until firm.
  • 7.Fold into the mixture and spoon into the tinda cavity or pour into a buttered and crumbed ovenproof dish.
  • 8.Bake at 200 degree C, until well risen, for about 10-15 minutes.
  • 9.Serve immediately.

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