Sumptuous Stuffed Tinda (Bharwa Tinda) – Masala-Stuffed Apple Gourd
Savor the delightful flavors of Stuffed Tinda, also known as Bharwa Tinda. This North Indian recipe features tender apple gourds (tinda) filled with a vibrant blend of aromatic spices and slow-cooked to golden perfection. Tinda, rich in vitamins A and C, keeps you hydrated, making it a perfect dish for...
Ingredients
For the Masala Stuffing:
- 1cupfresh green coriander (tightly packed)
- 4tspfennel seeds (saunf)
- 4tspcoriander powder
- 2tspcumin powder
- 1tspdry mango powder (amchur)
- 2green chilies
- 1inpiece ginger
- 2tspsalt (or to taste)
- 1tspturmeric powder (haldi)
- 3pinchhing (asafoetida)
For Cooking:
- 1/2kgsmall tindas (apple gourds), peeled
- 2tbspneutral oil or mustard oil
Nutrition (per serving)
Calories
118.6kcal (5.93%)
Protein
4.7g (9.44%)
Carbs
10.9g (3.95%)
Sugars
2.6g (5.16%)
Healthy Fat
6.4g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
How to make Sumptuous Stuffed Tinda (Bharwa Tinda) – Masala-Stuffed Apple Gourd
Make the Stuffing:
Grind together coriander leaves, fennel seeds, coriander powder, cumin powder, amchur, green chilies, and ginger into a coarse paste (dryish).
Transfer to a bowl and add salt, turmeric, and hing. Mix well.
Prepare the Tindas:
Peel tindas and make a cross-shaped slit on one end of each without cutting through completely.
Stuff each slit with the masala paste. Press gently to pack in the paste.
Cook:
Heat oil in a heavy pan or cast iron kadhai over low-medium heat.
Place all stuffed tindas in a single layer. Cover and cook.
Turn them gently every few minutes to ensure even browning and cooking.
Cook until tender and golden brown—about 25–30 minutes.
Serve:
Serve hot with rotis, parathas, or dal-chawal.
Nutrition (per serving)
Nutrition (per serving)
Calories
118.6kcal (5.93%)
Protein
4.7g (9.44%)
Carbs
10.9g (3.95%)
Sugars
2.6g (5.16%)
Healthy Fat
6.4g
Unhealthy Fat
1.1g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For 1 kg tindas, simply double the masala ingredients.
Small tindas cook faster and absorb flavor better.
Avoid overcrowding the pan—cook in batches if needed.
You can add a splash of mustard oil at the end for a rustic North Indian touch.
FAQS
Can I use different types of oil for cooking?
Yes, you can use either neutral oil or mustard oil. Mustard oil gives a more authentic North Indian flavor.
How can I store leftover stuffed tinda?
Store the leftover stuffed tinda in an airtight container in the refrigerator for up to 2 days. Reheat before serving.
What if I don't have dry mango powder (amchur)?
If you don't have amchur, you can substitute it with a small amount of lemon juice or tamarind paste for a similar tangy flavor.
How do I prevent the tindas from sticking to the pan?
Use a heavy-bottomed pan or cast iron kadhai and ensure the heat is low-medium. Stir gently and regularly to prevent sticking.
Can I add other vegetables to the stuffing?
While this recipe is specifically for tinda, you can experiment with adding finely chopped onions or grated carrots to the stuffing for added texture and flavor.
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Ritu Nanda
(@no1cookingbyritu)
“Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome recipes and baking adventures. As a content creator and physicist,I combine my love for science and culinary arts to share mouth-watering food ideas with you. Let’s cook, bake, and enjoy the wonders of food together! “Exploring the science of deliciousness!” I invite all you wonderful food lovers to join me on a culinary journey as I delve into new wholesome...
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