Tinda bharoni

Ingredients (serves 2) 4 baby gourds 15ml sunflower oil 1tsp cumin seeds 2tsp turmeric ½tsp chilli powder 2 diced button mushrooms 100g small cauliflower florets, blanched Salt Melted ghee or clarified butter For garnish 2 rectangles of banana leaf 4tbs of tikka (or similar) sauce ### Method Slice the tops off the baby gourds. Scoop out the flesh. Blanch the shells and tops for one minute in boiling water. Drain and refresh. Dice the flesh and reserve. Heat the oil and fry the cumin seeds till they crackle. Add turmeric, chilli and diced gourd flesh. Saut‚ rapidly and add mushroom. Cook for two minutes more, stir in the cauliflower, season and cool the stuffing. Fill the shells with stuffing and replace the tops. Brush the gourds with melted butter and bake under the salamander until heated through. Put the banana leaves on a plate. Spoon sauce on top and arrange two gourds per portion on the leaf. ! Photo © Sam Bailey