We usually make this bharwa tinda recipe in two ways. The one I am sharing in this post is the quicker version and a pressure cooked one. I will also share the other version soon. Stuffed veggie recipes are usually liked by many people as you get a good taste and flavor of spices in the veggie. The only tricky part is to preparing the masala and stuffing it properly. I have posted a few stuffed veggie recipes on blog which you can try: When making bharwan tinda, its better to buy tender tinda as they have less seeds. The mature ones will have more seeds. The recipe tastes best with tender tindas. The ingredients for the stuffing masala in this recipe are also just the regular basic stuff, which are easily available at all given times in an Indian home kitchen. You just have to get the tindas from the market and get going with this recipe. The recipe is easy and does not take much time. It is also a ‘jhatpat’ recipe, meaning quick and not taking much time to get ready. Bharwa tinda goes very well with chapatis or phulkas or plain paratha or ajwain paratha.
How to make Bharwa Tinda Recipe
Preparation and making stuffing masala:
- Firstly rinse 500 grams tinda (apple gourds) very well in water. Also rinse the other veggies like tomatoes. Keep aside.
- Now in a blender or grinder jar or food processor/chopper, take ½ cup roughly chopped onions, 1 to 1.25 cups chopped tomatoes, 4 medium garlic cloves (roughly chopped) and ½ inch ginger (roughly chopped).
- Without adding any water grind to a fine paste. Keep aside.
- Peel or scrape the outer green skin of the tinda (apple gourds).
- Now make a cross section slice on each tinda without cutting it entirely. Slice all the apple gourds this way. Keep aside.
- Now take all of the ground onion-tomato paste in a bowl. Add the following ground spices:
½ teaspoon turmeric powder½ teaspoon red chilli powder½ teaspoon coriander powder½ teaspoon cumin powder½ teaspoon garam masala powder½ teaspoon dry mango powder 1 pinch of asafoetida (hing)
You can vary the amount of spices as per your taste prefences. 7. Add salt as per taste. 8. Mix the spice powders very well with the onion-tomato paste.
Stuffing tinda with masala
- Take each tinda and first stuff the ground paste on one side of the cut.
- Then stuff the ground paste on the second side.
- This way stuff the ground masala paste in all the apple gourds.
- There will be remaining masala paste in the bowl. Keep this aside as we will be using this.
Making bharwa tinda
- Now heat 3 to 4 tablespoons oil in a stovetop pressure cooker. Add the remaining masala paste. Be careful as the paste splutters.
- Saute for 2 minutes on a low to medium heat.
- Now gently place the stuffed tinda in the cooker. No need to add water. Only add little water in the pressure cooker when the onions and tomatoes are not juicy.
- Pressure cook on medium heat for 2 to 3 whistles or 6 to 8 minutes. Tender tinda will take 2 whistles. Slightly more mature ones will take 3 to 4 whistles. It took me 4 whistles to make them as the tinda were slightly bigger in size. If the tinda are smaller then it will take less time or whistles to cook.
- Once the pressure settles down, then only open the lid of the cooker. Check if the tinda have cooked by sliding a knife through it. If the knife slides easily, the tinda are cooked. If not then pressure cook for 1 to 2 whistles more.
- There will be some water in the cooker. So cook the gravy without the lid on medium heat till most of the water evaporates. This bharwa tinda gravy has a medium consistency.
- Serve bharwa tinda hot garnished with coriander leaves with chapati, parathas or phulkas. If you are looking for more Veggie recipes then do check:
Aloo parwalDondakaya fryBhindi masala
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tinda Recipe from the archives, originally published in August 2017 has been updated and republished on February 2023.
title: “Tinda Recipe Bharwa Tinda Recipe " ShowToc: true date: “2024-09-03” author: “Felecia Schmidt”
We usually make this bharwa tinda recipe in two ways. The one I am sharing in this post is the quicker version and a pressure cooked one. I will also share the other version soon. Stuffed veggie recipes are usually liked by many people as you get a good taste and flavor of spices in the veggie. The only tricky part is to preparing the masala and stuffing it properly. I have posted a few stuffed veggie recipes on blog which you can try: When making bharwan tinda, its better to buy tender tinda as they have less seeds. The mature ones will have more seeds. The recipe tastes best with tender tindas. The ingredients for the stuffing masala in this recipe are also just the regular basic stuff, which are easily available at all given times in an Indian home kitchen. You just have to get the tindas from the market and get going with this recipe. The recipe is easy and does not take much time. It is also a ‘jhatpat’ recipe, meaning quick and not taking much time to get ready. Bharwa tinda goes very well with chapatis or phulkas or plain paratha or ajwain paratha.
How to make Bharwa Tinda Recipe
Preparation and making stuffing masala:
- Firstly rinse 500 grams tinda (apple gourds) very well in water. Also rinse the other veggies like tomatoes. Keep aside.
- Now in a blender or grinder jar or food processor/chopper, take ½ cup roughly chopped onions, 1 to 1.25 cups chopped tomatoes, 4 medium garlic cloves (roughly chopped) and ½ inch ginger (roughly chopped).
- Without adding any water grind to a fine paste. Keep aside.
- Peel or scrape the outer green skin of the tinda (apple gourds).
- Now make a cross section slice on each tinda without cutting it entirely. Slice all the apple gourds this way. Keep aside.
- Now take all of the ground onion-tomato paste in a bowl. Add the following ground spices:
½ teaspoon turmeric powder½ teaspoon red chilli powder½ teaspoon coriander powder½ teaspoon cumin powder½ teaspoon garam masala powder½ teaspoon dry mango powder 1 pinch of asafoetida (hing)
You can vary the amount of spices as per your taste prefences. 7. Add salt as per taste. 8. Mix the spice powders very well with the onion-tomato paste.
Stuffing tinda with masala
- Take each tinda and first stuff the ground paste on one side of the cut.
- Then stuff the ground paste on the second side.
- This way stuff the ground masala paste in all the apple gourds.
- There will be remaining masala paste in the bowl. Keep this aside as we will be using this.
Making bharwa tinda
- Now heat 3 to 4 tablespoons oil in a stovetop pressure cooker. Add the remaining masala paste. Be careful as the paste splutters.
- Saute for 2 minutes on a low to medium heat.
- Now gently place the stuffed tinda in the cooker. No need to add water. Only add little water in the pressure cooker when the onions and tomatoes are not juicy.
- Pressure cook on medium heat for 2 to 3 whistles or 6 to 8 minutes. Tender tinda will take 2 whistles. Slightly more mature ones will take 3 to 4 whistles. It took me 4 whistles to make them as the tinda were slightly bigger in size. If the tinda are smaller then it will take less time or whistles to cook.
- Once the pressure settles down, then only open the lid of the cooker. Check if the tinda have cooked by sliding a knife through it. If the knife slides easily, the tinda are cooked. If not then pressure cook for 1 to 2 whistles more.
- There will be some water in the cooker. So cook the gravy without the lid on medium heat till most of the water evaporates. This bharwa tinda gravy has a medium consistency.
- Serve bharwa tinda hot garnished with coriander leaves with chapati, parathas or phulkas. If you are looking for more Veggie recipes then do check:
Aloo parwalDondakaya fryBhindi masala
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Tinda Recipe from the archives, originally published in August 2017 has been updated and republished on February 2023.
