Bharwa Tinda Recipe
Bharwa tinda is a stuffed apple gourd recipe, without using onion or garlic. It is easy, quick and delicious. The besan makes it creamy and curd adds the tanginess along with few spices to make it tasty.
Equipment
- Mixing Bowl
- Pan
- Spatula
Ingredients
For Stuffing
- 1/4th Roasted Besan (Gram Flour)
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 2 Tsp Coriander Powder
- Salt to taste
- 1/4th Cup Curd (Dahi)
- 500 gms Peeled Tinde (Apple Gourd)
Other Ingredients
- 2 Tbsp Oil
- Coriander leaves
- Water as required
Instructions
Stuffing Masala –
- In a mixing bowl add roasted besan, turmeric powder, red chilli powder, coriander powder, salt and curd.
- Mix everything well to make a smooth paste. Make sure there are no lumps. Add water if required.
- Stuffing is ready.
Stuff Tinde with the masala –
- Wash, peel and slit tinde cross-wise. Do not cut completely. The slit should be deep enough to hold the stuffing.
- Fill enough stuffing into both the cuts.
- Similarly, stuff all the tinda.
Cook Bharwa Tinde –
- Heat oil in a wide flat-bottom pan.
- Add the remaining stuffing and cook well.
- It will take about 3-4 mins on a low flame. Cook till starts to separate oil from the sides.
- Add finely chopped coriander and mix well.
- Next, add all the stuffed tinde to the masala.
- Cover and cook for 3-4 mins on a low flame.
- Uncover and flip gently.
- Add water as required.
- Cover and cook till tinde are done.
- Stir in between to ensure it doesn’t burn or stick to the bottom of the pan.
- Do a knife test to check if cooked completely. (Insert a knife in one of the tinda, it should slid in smoothly).
- Garnish with coriander leaves.
- Serve hot with roti or paratha.
Video
Notes
• Remove the seeds in case the tinde are mature and have hard seeds.
• Adjust spices as per taste.
• Do not cook on a high flame.
• Stir tinde gently to make sure it doesn’t break.