Bharwan Tinda (Spice stuffed Apple Gourd)

I know gourds are usually ignored by people but I love most of them specially tinda, also known as apple gourd. The little rounds balls with tender seeds take on flavours so well that sometimes I prefer these over aloo. Though I adore them in almost every form my most favorite way to eat this is to eat is the masala stuffed spicy bharwan tinda (spice stuffed apple gourd)

Bharwan Tinda (Spice stuffed Apple Gourd)

Filling them is labour of love and I remember growing up it always used to be us sisters who will do it. Mum used to mix the masala and leave us to tediously fill them. We used to make it a game on who fills the most and the afternoon used to pass by in a jiffy. In a manner of keeping up with traditions now in my house it is the child who stuffs tinda and even bhindi. Lucky me that the child thinks of it as fun as well

Bharwan Tinda (Spice stuffed Apple Gourd)

This labour of love stuffed tinda goes very well with rotis, dal tadka or the punjabi dhaba dal and some sliced onions on the side. Absolutely blissful. Do try and I promise you will be licking your fingers

I know gourds are usually ignored by people but I love most of them specially tinda, also known as apple gourd. The little rounds balls with tender seeds take on flavours so well that sometimes I prefer these over aloo. Though I adore them in almost every form my most favorite way to eat this is to ...

Bharwan Tinda (Spice stuffed Apple Gourd)

Summary

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  • Coursemain course
  • Cuisineindian
  • Yield4-5 servings s 4-5 servings
  • Cooking Time20 minutesPT0H20M
  • Preparation Time20 minutesPT0H20M
  • Total Time40 minutesPT0H40M

Ingredients

Tinda (apple gourd)
500 gms
Small onions
5-6
Tsbp oil
2
For the masala stuffing
Coriander powder
3 tbsps
Jeera powder
1 tbsp
Chilli powder
1 tsp
Tava fry masala (optional)
2 tsps
Turmeric powder
1 tsp
Amchoor powder (dry mango powder)
2 tsps
Garam masala
1/2 tsp

Steps

  1. Mix all the ingredients of the masala stuffing together. Keep aside
  2. Wash and peel the tinda throughly and keep aside for drying. Peel the onions and keep aside.
  3. No take the tinda and make cut on top horizontally which goes about 3/4 deep in the tinda. Stuff this with the masala. Turn the tinda around and make another cut 3/4 deep perpendicular to the cut on the top. Stuff it with masala. Repeat for all the tindas. Do the same process for onions. These aren't the pearl or sambhar onions, these are just regular onions but small in size
  4. Once all the tinda and onions are stuffed, heat oil in a kadhai and add the onions. Sauté for 2 minutes and add the tinda. Cook till the tinda is cook and dark brown in color.
  5. Serve with hot rotis, dal and onions

Another favorite tinda recipe

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