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12 Blanched Apple Gourds (Tindas)
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750 grams of Spinach Leaves (Palak Ke Pattay) (blanched and Finely chopped)
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3 Egg Yolks
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5 Egg Whites
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1 tbsp. Browned Crumbs
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1 tbsp. All-Purpose Flour (Maida)
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25 grams of Cheese (grated)
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½ tsp. Cumin (Saabut Zeera) (roasted - ground)
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Salt (to taste)
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Black Pepper (Pisi Kaali Mirch) (freshly ground) (to taste)
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1 ½ tbsp. Butter
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125 ml of Milk (flavored with ½ slice of onion, mustard, bay leaf (tezz patta), nutmeg, salt, and black pepper.)
- Slice the apple gourds 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. Serve immediately.
