Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd)
The Stuffed Bharwa Tinda, also known as Stuffed Apple Gourd, is a delightful dish originating from the vibrant Punjabi cuisine, characterized by its rich flavors and comforting appeal. This recipe brings together the unique taste of apple gourd, a versatile vegetable that serves as a perfect vessel for a fragrant, spice-laden filling. Whether served at a festive gathering or a cozy family lunch, this dish is sure to impress.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tinda (Apple Gourd) | 4 |
| Onion – chopped | 1 |
| Tomatoes – chopped | 2 |
| Garlic – chopped | 4 cloves |
| Ginger – chopped | 1 inch |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1 teaspoon |
| Coriander Powder (Dhania) | 2 teaspoons |
| Garam masala powder | 1 teaspoon |
| Cumin powder (Jeera) | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Asafoetida (Hing) | 1 pinch |
| Salt | to taste |
| Sunflower Oil | as needed |
| Coriander (Dhania) Leaves – chopped | 2 sprigs |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 190 kcal |
| Protein | 3 g |
| Carbohydrates | 20 g |
| Dietary Fiber | 5 g |
| Fat | 10 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Punjabi
- Course: Lunch
- Diet: Vegetarian
Instructions
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Sauté Aromatics: Begin by heating a kadai (wok) over medium flame and adding a generous drizzle of sunflower oil. Once the oil is hot, add the chopped ginger and garlic, sautéing them until they soften and release their aromatic fragrance.
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Cook Onions: Introduce the chopped onions to the kadai and continue to sauté until they turn a golden brown color, which should take about 5–7 minutes. The browning of the onions will add depth of flavor to your filling.
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Incorporate Tomatoes and Spices: Add the chopped tomatoes and a pinch of salt to the mixture. Sauté until the tomatoes have softened and merged into the masala, which will take another 5 minutes. Now, sprinkle in the turmeric powder, red chili powder, coriander powder, garam masala, cumin powder, amchur, and asafoetida. Stir everything well, allowing the spices to cook for a couple of minutes until the oil begins to separate from the masala. Once done, switch off the heat and let the mixture cool slightly.
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Prepare the Tinda: While the masala cools, take your tinda (apple gourd) and peel them carefully. Make a slit at the top of each gourd in a crosswise manner, creating a pocket for stuffing. Be careful not to cut all the way through; you want the tinda to hold their shape.
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Stuff the Tinda: Once the masala has cooled enough to handle, transfer it to a blender and grind to form a smooth paste. Start stuffing this mixture generously into the slits of the tinda, pressing firmly to ensure they are filled as much as possible.
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Cook the Stuffed Tinda: Heat a pressure cooker and drizzle a bit more sunflower oil. Place the stuffed tinda into the cooker and gently cook them on low heat. If you have any remaining stuffing, add it into the cooker as well. Sprinkle a little extra salt over the top, and pour in about a cup of water to create steam.
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Pressure Cook: Close the lid of the pressure cooker, and cook the tinda on medium heat for about three whistles. After cooking, allow the pressure to release naturally for the best results.
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Garnish and Serve: Open the pressure cooker and garnish the stuffed tinda with freshly chopped coriander leaves. Serve hot alongside jeera rice, phulka (soft Indian bread), and a side of Sweet & Spicy Raw Papaya Moongfali Ki Subzi for a delightful meal.
Enjoy the delightful flavors and textures of Stuffed Bharwa Tinda, a dish that beautifully showcases the traditional Punjabi cuisine while being simple enough for everyday cooking. Its warm spices and succulent stuffing make it a comforting choice that pairs well with a variety of accompaniments, promising satisfaction in every bite.
