Stuffed Tinda recipe, How to make bharwan Tinda or stuffed Tinda sabzi

Tinda, also called Indian round gourd or apple gourd or Indian baby Pumpkin, is a popular vegetable in South asia.

The unique gourd may not be a very famous vegetable globally but quiet famous in India especially in Northern part of India.

In north Indian houses you will see variety of stuffed vegetables in everyday cooking like stuffed baigan, stuffed bhindi, stuffed tindora and many more. 

This is my MIL's tinda recipe and is one of the simplest and quick. So let’s start. 

Step by step recipe of stuffed tinda:

1. Wash and peel apple gourds. Make slit on the gourds so that it is joined at the base.
   
2. Take 1 tsp fennel seeds powder (sauf), 1 tsp sesame seeds (Til), crushed, 1 tsp coriander powder(dhania), 1 tsp red chili powder(lal mirch), ¼ tsp turmeric powder(haldi), ½ tsp amchur powder. Add salt to taste. 
   
3. Combine all masala well and fill the masala generously in the tindas and keep them aside.
   
4. Heat oil in a pan. Add cumin seeds, asafoetida and bay leaf.
   
5. Now add green chili and ginger paste. Add in 
   
6. Add ¼ tsp turmeric powder and mix.  Put stuffed tindas in the pan. sprinkle a little salt over them. 
   
7. Add little water so they won't stick to the pan. Cover and cook them for 5-6 minutes on low flame.
   
8. Now open the pan and turn the gourds over one at a time. Cook for another 5-6 minutes with lid on.
   
9. Cook tindas till they become soft on low heat. Don’t forget to turn them occasionally. If you feel they are sticking to the pan, add some more water. Add remaining masala, if left.
   
10. Mix well and cook for couple of minutes. Once done, garnish with green coriander leaves.
    
     

Stuffed tinda (apple gourd) / Bharwa tinda recipe below:

Stuffed tinda recipe Prep time Cook time Total  5 min  20 min  25 min Tindas stuffed with dry masalas and cooked till they become tender AUTHOR: Monali RECIPE TYPE: Main course CUISINE: Indian SERVES: 4 INGREDIENTS (measuring cup used, 1 cup=237 ml) 250 gm Tinda (approx. 7-8) 1 tsp fennel seeds powder (sauf) 1 tsp sesame seeds (Til), crushed 1 tsp coriander powder(dhania) 1 tsp red chili powder (lal mirch) ½ tsp turmeric powder(haldi) ½ tsp dry mango powder(amchur) Salt to taste 2-3 tbsp. Cooking oil ¼ tsp cumin (jeera) A pinch of asafoetida (hing) 1 bay leaf (tej patta) 1 tsp green chili and ginger paste ¼ cup water 1 tbsp. Coriander leaves, chopped  DIRECTION Wash and peel apple gourds. Now make slit on the gourds so that it is joined at the base. Mix all the spices together and add salt. Combine all masala well and fill the masala generously in the tindas and keep them aside. Heat oil in a pan and add cumin seeds, hing and bay leaf.  Now add green chili and ginger paste along with 1/4 tsp turmeric powder. Put stuffed tindas in the pan.  Add little water so they won't stick to the pan. Cover and cook them for 5-6 minutes on low flame. Now open the pan and turn the gourds over one at a time. Cook for another 5-6 minutes with lid on. Keep the heat low and cook tindas till they become soft. Don’t forget to turn them occasionally. If you feel they are sticking to the pan, add some more water. Once done, take out tinda in a bowl and garnish with green coriander leaves. NOTES When buying tinda for this recipe, look for same size tindas. It should be deep gree in color and free of spots and darkened areas. Cook the tindas in low heat. If you feel any gourd is less cooked than other, then bring it to the center of the pan and set the ones in the middle to the side. You can adjust the amount of red chili powder as per your taste.  SERVING SUGGESTION Serve stuffed tinda/bharwa tinda with paratha or chapatti. I also love to eat stuffed tinda with dal chawal. :p