Bharwa Tinda Recipe (Stuffed Apple Gourd) is a delicious Punjabi side dish made with delicate apple gourd stuffed with tomato and onion gravy and cooked in a pressure cooker till the gravy has cooked alongside the veggies. The recipe calls for a tender apple gourd since it is easier to stuff, whereas adult ones have more seeds to remove.

This Punjabi-style stuffed Tinda (Apple Gourd) is simple to make. To begin, select small, tender Tindas that do not require peeling. This recipe can be made in a medium-sized skillet; the key is to gently whisk without breaking up the Tindas. Many people enjoy stuffed veggie dishes because they have a fantastic taste and the flavor of spices in them. The only difficult aspect is correctly making the masala and stuffing it.

This is a Punjabi dish for Tinda or apple gourds cooked in an onion-tomato sauce. A family recipe that is also quick to prepare. This Bharwa Tinda gravy has a homey flavor. Furthermore, while the dish appears complex, it is simple to prepare. It is also vegan.

Ingredients for Bharwa Tinda Recipe

2 tablespoons cooking oil
500 grams of Tinda (Apple Gourd)
2 medium size Onion (finely chopped)
4 Tomatoes (finely chopped)
8 cloves Garlic (finely chopped)
1 inch Ginger (finely chopped)
1 teaspoon Turmeric powder
2 teaspoon Red Chilli powder or green chili paste
3 teaspoons Coriander Powder
2 teaspoon Cumin powder
2 teaspoons dry mango powder
1 teaspoon garam masala
1 pinch Asafoetida
Salt as to taste
Few Coriander Leaves (chopped) for garnish

Instructions for Bharwa Tinda Recipe

First, thoroughly rinse 500 grams of Tinda (apple gourds) in water. Also, rinse the other vegetables, such as tomatoes. Set aside.
To begin cooking the Stuffed Bharwa Tinda Recipe, heat a kadai with oil and sauté the ginger and garlic until softened.
Add chopped onions and cook until golden brown. At this stage, add chopped tomatoes and a pinch of salt and cook until the tomatoes soften.
Continue to sauté until all of the spice powders are completely combined. Turn off the heat. Allow the mixture to sit for a few minutes.
Now, Peel or scrape the outer green skin of the Tinda (apple gourds). and split them crosswise on the top. Repeat for the rest of the Tinda.
Grind the mixture in the grinder to get a smooth paste, then stuff as much of it as possible into the cut Tinda.
Heat a pressure cooker, pour with oil, lay the packed Tinda inside, and slowly cook on low heat. Add the leftover filled mixture, as well as some salt and a cup of water.
Cook for around 3 whistles, then release the pressure naturally and serve hot with chopped coriander leaves.

Serve with jeera rice, phulka, paratha, or naan and the Stuffed Bharwa Tinda Recipe.

Tips and Variations

Tindas that are fresh and little will cook faster and need about 2 whistles.
I made four whistles in total. Because the Tinda was slightly larger in size. It will take less time or whistles to cook the Tinda if it is smaller.
The spice mixture can be changed to suit your preferences.

Serving suggestions

Bharwa Tinda pairs well with Indian flatbreads such as naan, poori, and chapati, as well as chutney, pickle, salad, or raita. Combine it with dal and rice to make a complete meal.

This Indian Style Bharwa Tinda is a stunningly looking colorful gravy side dish that makes a great addition to your lunch/dinner table. It goes perfectly well along with some raita, dal, and Indian flatbreads such as chapati or paratha.