Firstly wash and scrape (peel off) the tindas then cut..give a + cut in the center (first cut straight then horizontal)..don't make cut fully till bottom
Mix salt, red pepper powder, garam masala, turmeric powder in a bowl and stuff in the tindas with the help of a spoon or by making pinch with index finger and thumb..fill all the tindas with same process..don't stuff much masala powder, save a little fo' gravy
Heat clarified butter/ghee in a non stick pan and roast crushed cloves, bay leaf, fenugreek and nigella seeds and asafoeteda..add a little bit of water and put tindas care fully masala stuffing side up..add rest of the masala which saved while stuffing (if yo'r masala has finished then can add pinch of salt, pinch of pepper and pinch of turmeric and garam masala(n't more than pinch)
Cook on sim flame fo' minimum 10 minutes then add milk and cook little more till get soft(pierce a fork in tindas to check softness if pierce easily that means tindas r quitely cooked.. Add beaten malai and cook fo' 2 minutes more..check the consistency of gravy (it should be semi thicken, neither much thicker nor much pouring).. Flame off
Your creamy apple gourd (tindas) are ready.. Remove bay leaf before serving
Red pepper tadka _slightly heat 3-4 drops of ghee in a tadka pan and roast a pinch of red pepper and garam masala pinch.. immediately switch off flame
Transfer creamy tindas into a bowl.. drizzle drops of pepper oil and sprinkle dry coriander/cilantro, roasted cumin powder..garnish with a tiny bunch of coriander/cilantro
Serve hot with chapatti or lachha paratha
"A perfect dish"
