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 summer. The masala stuffing is made with fresh coriander, fennel seeds, and a blend of spices like cumin and dry mango powder. It's a simple...
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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.
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.
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 hot with rotis, parathas, or dal-chawal.
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.
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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