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.
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.
Q1: How do I select the perfect apple gourds for Bharwa Tinda?
A3: When selecting apple gourds for Bharwan Tinda, look for ones that are firm and unblemished. Choose small to medium-sized gourds, as they tend to be more tender and flavorful. Avoid gourds that are too large or have soft spots.
Q2: What is the best way to prepare apple gourds for stuffing?
A4: Start by washing the apple gourds thoroughly under running water to remove any dirt or impurities. Trim off the ends and make a small incision on each gourd, creating a cavity for the stuffing. Take care not to cut through the gourd entirely.
Q3: How do I prepare the stuffing for Bharwa Tinda?
A5: To prepare the stuffing, finely chop onions, tomatoes, and potatoes. In a pan, heat oil or ghee and add cumin seeds. Once the seeds crackle, add the chopped onions and sauté until golden brown. Then, add the tomatoes and cook until they soften. Next, add the potatoes and spices like coriander, turmeric, and red chili powder. Cook the mixture until the potatoes are partially cooked. Finally, garnish with fresh herbs like cilantro or mint.
Q4: Can I customize the stuffing for Bharwan Tinda?
A6: Absolutely! Bharwan Tinda offers a lot of room for experimentation. While the traditional stuffing consists of onions, tomatoes, and potatoes, you can add your own twist by incorporating additional vegetables like bell peppers or carrots. You can also experiment with spices and herbs to suit your taste preferences.
Q5: How do I fill the gourds with the stuffing?
A7: Gently stuff the prepared mixture into the cavities of the apple gourds, ensuring that each one is generously filled. Take care not to overstuff, as the gourds may burst during cooking. Press the stuffing gently to secure it inside the gourds.
Q6: What are the different cooking methods for Bharwa Tinda?
A6: Bharwa Tinda can be cooked using various methods, including:
- Stovetop: Heat oil or ghee in a pan and place the stuffed gourds in it. Cook them on low heat, covered, until the gourds are tender and the flavors meld together.
- Oven-baked: Preheat the oven and place the stuffed gourds on a baking tray. Bake them at a moderate temperature until they are cooked through and
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