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Tinda is not a very famous vegetable. Not everyone loves to eat sabji made out of it. In North Indian houses you will see variety of bharvan (Stuffed) vegetables made on daily basis.

Bharwaan tinde is a special stuffed vegetable recipe with tindas slit and then filled up with a spicy masala mix.This tinda recipe is one of the simplest and tastiest ways of cooking tinda. This can be served with chapati/fulkas or parathas as side dish and best paired  with  any dal.

Preparation time : 15 minutes             Cooking time : 30 minutes

6 tinde/apple gourd / indian round gourd
1 potato
1 onion
2 tomatoes
Fresh coriander leaves 1 bunch
Garlic 6-7 flakes
Green chillies 2
Ginger 1 inch piece
Salt to taste
Red chilli powder 1 tsp
Coriander powder 1tsp
Turmeric powder 1/2 tsp
Dry mango powder
Lemon juice to sprinkle

Clean wash and peel Tinde. Slit them horizontally & vertically by not cutting it full. Peel and chop potatoes in big pieces( to cook tinda and potato together without cooker). Make deep criss cross cuts.


Mix all dry spices i.e. Salt, red chilli powder, turmeric powder, dhania powder & dry mango powder in a bowl. Fill in this into slitted tindas and potatoes. Smear the remaining dry spices on both veges equally. Keep aside.

In a mixer jar put roughly chopped onion. Add cleaned fresh coriander leaves. Add Ginger garlic & green chillies. Blend coarsely. Do not make a fine paste. Green masala for gravy is ready.


Now put oil in a kadai. Saute green masala into it. Add salt, Red chilli powder, turmeric powder & Coriander powder. Saute till water in the masala dries up. Now add dry masala filled tinda & potatoes. Cover and cook. In between keep adding little water to gravy, so that masala doesn’t stick to kadai.
Once the tinda & potatoes are cooked 90% add grated tomatoes. Cover and cook till tender.
Once it is done the oil would separate from gravy that means sabzi is done.


Serve hot. Sprinkle lemon juice over it. Serve with fulkas and dal of your choice.


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