Dhaas Meyah ~Stuffed Apple Gourds

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It’s very hard for my brain to work when my mind is hovering around the drops of sweat trickling from head to toe…Its sooooooo very Hot around here. And come to think of it, the people on other side of globe celebrate summers 😉

Well summers reminded me of summer vacation of my kid and everyone around pops the same question at my face…”what is your travel plan this vacation”?

Traveling for me is as cumbersome as it could be, but its more torture for the people moving with me (With people I mean, generally Hubby). Local Trains are too crowded to hang around with a cranky kid; Mail trains takes too long to reach to the destination. Flights, Buses and four wheelers are simply out of question (Severe Motion sickness problem for me), two wheeler is not a good choice in Monsoon (though I love the idea) and scorching summer. The only option left, if we plan something nearby, is a Three wheeler. Sounds crazy?? But hey, I so much love this Dhinchaak mode of transport, that sometimes I tease hubby dear to purchase that one, instead of a car.

Now the mode of transport is already a big issue to be dealt with, while deciding where to go, upon that our pampered son just could not adjust with any delays, be it for drinking water or eating meals. His requests for peeing has to be addressed immediately, and the place where we are visiting should not be hot, humid, too cold, and no rains around. The water should be safe to drink, the food available should be non spicy and not floating in oil, the place should be interesting enough to hold his attention (which means it should have loads of games around), and it should not be a water park (Yeah my son is not at all fond of swimming). Phew…Hubby dear goes crazy with his too demanding wife and kid, and this results in very few outings for the family 🙁

So now while sitting at home, I can only talk about food, and that i must do quickly, since today we are discussing one of my most favorite Side Dish, Dhaas Meyah

Meyah or Tinda, also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia

This unique squash-like gourd is native to India, very popular in Indian curry and many other gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight.(Source : Wiki )

The word Dhaas roughly means a whole , stuffed vegetable like potato, okra, bittergourd, capsicum etc, generally a dry dish (though sometimes the cooked stuffed veggies are dunked in a curry or gravy) , served along with regular Dal rice, making the meal a wholesome one.

Here is how the stuffing looks like :


And this is how stuffed ones look like 😉

meyah_stuffing_edAnd finally the cooked ones (Kindly excuse the picture  quality )


Dhaas Meyah ~Stuffed Apple Gourds
  • Apple Gourds or Meyah 3-4
  • Onions 3
  • Green chillies 3
  • Garlic 4 cloves
  • Coriander leaves , a handful
  • Ginger about an Inch size
  • Salt as per taste
  • Turmeric powder ¼ tsp
  • Coriander powder 1 tsp
  • Garam masala
  • powder ¼ tsp(optional)
  • Oil for shallow frying
  1. Wash, peel and slit the gourds making a Cross. The slit should be more than half way of gourds
  2. Add some salt and keep aside for 10 minutes
  3. Meanwhile peel and grate onion, pound green chillies, coriander leaves, garlic and ginger(optional) in mortar pestle(Hamam Dasta)
  4. Mix grated onion, and pounded mixture, add some salt, and dry masalas
  5. Stuff the gourds with this mixture and Shallow fry with minimum oil, on a low flame . Keep the remaining stuffing aside.
  6. Keep on tossing the gourds at regular intervals
  7. When these change bit of colour, add the remaining stuffing and saute again on bit high flame.If the mixture tend to stick to the bottom of pan, add few spoons of water
  8. Now lower the flame and place a lid over the pan. Keep some weight over the lid (e.g a heavy utensil)
  9. Cook till stuffing changes its colour, and the gourds are cooked( prick with a knife to check whether the knife slides in smoothly)
  10. This could take anywhere between15-30 minutes (depending upon the size and tenderness of gourds) . If in hurry, these could be pressure cooked (Follow the same procedure, first let the stuffed gourds change their colour, then add remaining mixture and cook again for a minute,then add 6-7 spoons of water and close the lid of pressure cooker .Wait till 1 whistle and then put it on Sim flame for 1-2 minutes)
  11. Could be served as a side dish with Dal chaawal, or Moong

This absolute favorite of mine goes to Easycrafts of Simple Indian food, for her WYF-Side dish event

Ps:I am also sharing this Favorite dish of mine with Cilantro’s JFI-Jhiva for Cilantro event.

Jhiva for Ingredients OR JFI was conceptualized by Indira of the celebrated blog Mahanandi.

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39 thoughts on “Dhaas Meyah ~Stuffed Apple Gourds

  1. looks very yummy

  2. Though being a sindhi , I have never tried dhas mehya ever…. but I tried this and it’s awesome…. my hubby loved it too… thank you❤ I will try some more dishes of your ??

  3. this recipe always reminds me of the beating i got from my mom when i made this as a kid. i wanted to impress my home who was out shopping so made this and when my mom got home instead of praise i got beating 🙂 i had not removed the skin of the meyah and put all the ingredients and meyah together in cooker and gave whistle…..when ever i remember i LOL and miss my loving mom

  4. Hi this is gorgeous. do visit my blog when ti me permits

  5. Nice recipe ..new to me

  6. Thanks for the introduction to this new vegetable.

  7. I’ve never heard of this and I must say they look absolutely gorgeous!

  8. We get the frozen variety,will just have to wait and see when I get fresh ones here.Recipe looks great.

  9. Alka,

    This is amazing and I hv never heard of it..must check with my mum about it and am trying this tom itself..

    Two things to say – u r doing such a brilllliiiaant job in taking sindhi food to such levels.. bravo

    second being – u need to take ur son out and about..this is one issue i have seen with many sindhi parents..they r not active and in turn their children… u must must take him out for a holiday – even if its a tiny one 🙂

  10. That looks simply delicious. I knew Tinda as Round gourds, but apple gourds is even cuter name. We call it “Dhemse” in Marathi. I had eaten stuffed tinda – marwadi way before. sure tastes yummy. but we get it only chopped/quartered & frozen at the Indian stores. thanks for sharing. bookmarked!! will try someday when (& if) i get fresh ones.

  11. Those pics are making me want to eat some of it rite now..Great recipe..

  12. I’m always amazed at your truly unique recipes, Alka. This is another great one from you.

  13. Bless you Alka for this recipe. I personally don’t like tindas but have to make them for the hubby.Right now i have 5 or 6 lying in the fridge … so this is going to be the next dinner. 🙂

  14. wow it so eyes pleasant dish will try it some thing new never heard

  15. Alka, its perfect…send it in for JFI. I will update when I post the roundup.

  16. Sahi recipe!!!!!!! I never heard about this…… Gr8 pics as usual…..

  17. Not heard or seen those apple gourd.. The dish looks so yumm and delicious.

  18. Even I am averse to travelling by road-especially hillstations..I always feel bad that I am not able to travel much although I love to..this dish with applegourd looks quite attractive and is very new to me, thanks for the entry

  19. I see these once in a while but after one or two attempts at some ‘black tinda curry’ gave up – maybe I’ll buy them now.
    First pic’s beautiful.

  20. U know hw much I adore ur Dhas shimla mirch recipe and this one uses almost same ingredients for stuffing. I am gonna try this recipe pretty soon.
    by the way, is indian apple gourd is same as Punjabi tinda?

  21. u r temtin me with the pics,..looks delicious

  22. my hubby never lemme to buy this veggie ,so never tasted this.But ur recipe and photo is tempting me to try this soon..looking lovely…

  23. Well its about time I saw meha in your blog :). I would definitely try these.

    I am very picky with veggies, apart from palak, peas, daal there are very few veggies I like. Since childhood I loved to hate the meha but looking at your pics I have changed my mind.

    As for overcoming motion sickness, take motion sickness tablets every six hours or so while you are travelling n you will be fine. If you are scared to take the risk to fly to a far off place like the US, take a trip to nearby Dubai and do a bit of shopping but oops its even more boiling than the subcontinent at the moment :). However taking a trip to the malls with skiing facilities available it might be worth it to cool off for a few days & do a bit of shopping.

    Just as I write these words, the clouds have appeared over the horizon in Karachi and its become rather pleasant.

    happy cooking 🙂

  24. Wow! That looks soooo delicious!! Nice pics, Alka.

  25. my mum used to make this! I love it, will try it for sure. What camera do you use? your photographs are just as delicious as ur food 🙂 Please do tell me which camera model is this
    Hello Payal,
    Your Email Id is not working, so pls mail me your Id for future conversations.Till then, here is my reply…..
    Thanks for your comments ,and yeah all the Moms in the world are wonderful cooks ,right??
    My mother makes these one so delicious that i don’t even need any other main course dish with this.I happily gorge on these with a plain Roti
    Regarding Camera ,then its Canon powershot SX110, and i am yet not comfortable with its settings(since hubby dear recently got this one ), so i kinda click thru trial and error.


  26. Only you can make tinda look this pretty.

  27. Never had these before, actually other than dhaas karela I do not make stuffed vegetables much even though hubby dear loves them, I like my veggies invisible. ok now i am ok with them cut into bite size pieces i am learning to like them. lovely pictures as usual

  28. Grt recipe…………. wish i could get these vegetable in shanghai and i could also enjoy these dish. Hv to wait till i go India,but the recipe is superb so definitely try………..

  29. Ah! this looks delicious. Will definitely try it out. Being in Arizona… where summers are like those in Rajasthan, no we do not celebrate summer at all!!!!! So, I can totally understand your pain… have some shikanji from me. 🙂

  30. Yeah, we celebrate summer ‘coz winter is intolerable! But there is Summer is intolerable! Btw, the dish is so new and looks very nice. The first picture is a killer! Completely awesome! 🙂

  31. I didn’t know these were called apple gourds! Alka where do you get these unique recipes? Do u create or are they traditional sindhi ones?

    so different & moutheatering..

    about my marathan speed LOL.. but notice that i have switched to very uncomplicated & less time consuming recipes:) not enough time in had to cook fancy stuff . I have also been emptying my draft.. so now u know the secret:-)

  32. WOw looks amazing, this dish makes me hungry ALka.. Gorgeous clicks!

  33. looks soooo delicious, alka. enjoy your summer. 😀

  34. Never heard of apple gourd..but looks delicious Alka.

  35. Looks beautiful Alka, in the the first picture looks like an apple with the reddish tinge on top. I have not seen the gourd before.

    I complain about the cold all the time but it is so much easier to get things done when it is cold just have to bundle up, when hot usually simply too tired to do anything.

  36. Lovely pics Alka they are very tempting and look as if they have blommed up flowers… This is something new, they look delicious…

  37. Wow i have never had anything like this, looks so delicious.

  38. Wow the picture looks deliciously inviting, between this gourd is new to me, never used it before, must a try 🙂

  39. I wrote he same thing at FH, so hot and you have to cook in front of the hot stove anyway. No choice! 😀

    This Gourd is new me too, so tiny and yummy. Great photo!:)

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