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Bharwan Tinda (Spice stuffed Apple Gourd)

This labour of love bharwan tinda (spice stuffed apple gourd) goes very well with rotis/rice, punjabi dhaba dal and some sliced onions on the side. Absolutely blissful.
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Indian
Servings 4 servings


  • 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.


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