Stuffed Tindas Recipe
Make this unloved vegetable loved by all. Blanched tindas stuffed with a cheese and spinach souffle like mixture. Baked.
- Total Cook Time1 hr 10 mins
- Prep Time 10 mins
- Cook Time1 hr
- Recipe Servings6
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 TindasHideShow Media
Slice the tindas and scoop out the seeds.
Season the cavity with salt and pepper.
Melt the butter in a pan. Stir in the flour and cook for 1/2 a minute.
Pour in the warm, strained milk. Stir over a moderate flame until thickened.
Beat in cheese, cumin, yolks and spinach.
Season well. Whip the whites until firm.
Fold into the mixture and spoon into the tinda cavity or pour into a buttered and crumbed ovenproof dish.
Bake at 200 degree C, until well risen, for about 10-15 minutes.