Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd)
Stuffed Bharwa Tinda (Stuffed Apple Gourd) is a delectable Punjabi-style dish that brings out the perfect balance of savory spices and tender vegetables. This recipe uses tender apple gourd, also known as Tinda, which is hollowed out and filled with a flavorful mixture of onions, tomatoes, and a variety of aromatic spices. Once stuffed, the gourds are cooked in a pressure cooker, allowing the rich flavors to meld together into a dish that’s truly special. The simplicity of this dish makes it an excellent side for your lunch or dinner, perfectly complemented with warm phulkas or jeera rice.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients:
| Ingredients | Quantity |
|---|---|
| Tinda (Apple Gourd) | 4 |
| Onion, chopped | 1 |
| Tomatoes, chopped | 2 |
| Garlic, chopped | 4 cloves |
| Ginger, chopped | 1-inch piece |
| 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 |
| Oil | For cooking |
| Coriander (Dhania) Leaves | 2 sprigs, chopped |
Preparation Time: 10 minutes
Cooking Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Instructions:
-
Prepare the Masala:
- Heat a kadai (wok) and add a little oil.
- Once the oil is hot, add the chopped ginger and garlic, and sauté them until they soften and release a wonderful aroma.
- Add the chopped onions and sauté them until they turn golden brown. This step adds sweetness and depth to the dish.
- Add the chopped tomatoes and a pinch of salt to the mixture. Sauté the tomatoes until they become soft and mushy.
- Now, add all the dry spices—turmeric powder, red chili powder, coriander powder, garam masala, cumin powder, amchur powder, and asafoetida (hing). Stir well, ensuring that all the spices mix together and release their flavors.
- Allow the masala to cook for another 2–3 minutes on low heat, then turn off the flame and let the mixture cool for a bit.
-
Prepare the Tinda (Apple Gourd):
- Peel the tinda carefully and make a slit at the top in the shape of a cross. This slit will allow the stuffing to fit inside easily.
- Repeat this process for all the tinda (apple gourds).
-
Stuff the Tinda:
- Once the masala has cooled down a little, grind it into a smooth paste. This paste should have a thick consistency to ensure it stays inside the gourds.
- Stuff each tinda generously with the prepared mixture, making sure it is packed tightly.
-
Cook the Stuffed Tinda:
- Heat some oil in a pressure cooker on low heat.
- Place the stuffed tinda inside the cooker carefully, ensuring they are placed snugly.
- Pour in the remaining masala mixture into the cooker, sprinkle some salt, and add about a cup of water.
- Close the lid and cook on medium-low heat for about 3 whistles. Allow the pressure to release naturally before opening the cooker.
-
Serve:
- Garnish the stuffed tinda with freshly chopped coriander leaves for added color and freshness.
- Serve the Stuffed Bharwa Tinda hot alongside a steaming bowl of jeera rice, soft phulkas, and a side of Sweet & Spicy Raw Papaya Moongfali Ki Subzi for a complete and wholesome meal.
Pro Tip: You can adjust the spice levels according to your preference by increasing or reducing the amount of red chili powder. The stuffed tinda pairs wonderfully with raita or pickles for an added burst of flavor.
Enjoy this vibrant, flavorful Punjabi dish that showcases the humble tinda in a truly magnificent way!
