Bharwan Tinda or the spice stuffed apple gourd is a delicious way to eat tinda! Filled with yummy spices and made along side with onions, this curry is perfect with rotis or rice!
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 them is to make masala stuffed spicy bharwan tinda (spice stuffed apple gourd) out of them and have them with some rotis!
Filling them is labour of love and I remember growing up, it always used to be done by my sisters and I. 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!
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.
A simple meal is often one of the best, isn’t it? Honestly, I would even serve this Tinda in a dinner party and I bet it would be a hit! May be, I should try it sometime 🙂 But I have realised that I am now tending towards making dishes which are simple and associated with some memory or the other. Whether it is a childhood one, or a dish I have had when I just got married! Guess, nostalgia is hitting me hard 🙂
Bharwan Tinda (Spice stuffed Apple Gourd)
- 5 - 6 onions small
- 5-6 tinda apple gourds
For the masala stuffing
- 3 tbsps coriander powder
- 1 tbsp jeera powder
- 1 tsp chilli powder
- 2 tsps masala tava fry (optional)
- 1 tsp turmeric powder
- 2 tsps amchoor powder (dry mango powder)
- 1/2 tsp garam masala
- Mix all the ingredients of the masala stuffing together. Keep aside.
- Wash and peel the tinda throughly and keep aside for drying. Peel the onions and keep aside.
- Now 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.
- Once all the tinda and onions are stuffed, heat oil in a kadhai and add the onions. Saute for 2 minutes and add the tinda. Cook till the tinda is cook and dark brown in color.
- Serve with hot rotis, dal and onions.