Bharwa Tinda | Stuffed Apple Gourd | Stuffed tinde | Bharwan tinde ki sabzi | Tinda masala with step by step instructions

Bharwa Tinda | Stuffed Apple Gourd is a dry curry made in Sindhi style that is vegan and gluten-free. These tinde are stuffed with green masala made using lots of coriander leaves, garlic, onion, ginger and green chillies along with dry spices.

This sabzi can be served with soft roti/chapati or parathas and best paired with any Masoor dal tadka, Kachi kairi ki chutney /raw mango chutney, Vegan Asian cucumber salad and Beetroot pomegranate raita .

Bharwa Tinda | Stuffed Apple Gourd a traditional recipe of generations

This sabzi recipe is very close to my heart, as I have seen this recipe passed on to three generations in my family.

My Nani ma taught this my Mom, and I learnt this from my Mom. My other traditional recipes which are passed on to generations are  Sindhi style Pakode ki sabzi and Potli wala Achaar .

The recipe of this dish is one of the simple and tasty ways to cook tinda. Here Tinde  is slit open, filled in with spicy masala mix and then cooked in delicious green gravy.

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Bharwa Tinda | Stuffed Apple Gourd |

Bharwa Tinda|Stuffed Apple Gourd is a dry curry made in Sindhi style that is vegan and gluten-free. These tinde are stuffed with green masala made using lots of coriander leaves, garlic, onion, ginger and green chillies along with dry spices.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Servings: 3

Course: Main course, Lunch

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 6 Tinde/apple gourd / indian round gourd
• 2 potatoes
• 1 onion
• 2 tomatoes
• 1 bunch Fresh coriander leaves
• 6 Garlic cloves big
• 2 Green chillies
• 1 inch Ginger
• To taste Salt
• 1 tsp Red chilli powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Dry mango powder/Amchur powder
• To sprinkle Lemon juice

Dry spice mix to apply on tinde

• 1 tsp Salt
• 1 tsp Red chilli powder
• 1/2 tsp Turmeric powder
• 2 tbsp Dhania powder
• 1 tsp Dry mango powder

Method

 

Prepare tinda :

1. Clean, wash and peel Tinda/Apple gourd. Slit them horizontally & vertically by not cutting it full till the end.
2. Peel and chop potatoes. Make deep criss cross cuts on potatoes.
3. Chop it in big pieces so as  to cook tinda and potato together with/ without cooker. It will take same amount of time to cook sabzi.

Make Dry spice Mix :

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

Prepare Green masala for making gravy :

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

Make gravy 

1. Heat a kadai/pan.  Put oil in a kadai. Saute green masala into it.
2. Mix all dry spices like salt, red chilli powder, turmeric powder & Coriander powder. Saute till water in the masala dries up.
3. 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.
4. Once the tinda  and potatoes are cooked upto 90% add grated tomatoes. Cover and cook till vegetables turn tender.
5. Once it is done the oil would separate from gravy that means sabzi is done.
6. Serve hot. Sprinkle some lemon juice over it. Serve with fulkas and dal of your choice.

Notes

1. For making this recipe, choose the tinda that are tender, with less of seeds and of small size as we would use them as whole. If you get big tinda then chop them into half.

2. You may increase the level of spices according to your preference.

3. This recipe is quickly made in pressure cooker too. Follow all the instructions as per the recipe and cook in pressure cooker upto two whistles first and then lower the heat. Let it simmer for 5 minutes and its done.

Step by step instructions and pictorial presentation to make Bharwa Tinda | Stuffed Apple Gourd

Prepare tinda

Clean, wash and peel Tinda/Apple gourd. Slit them horizontally & vertically by not cutting it full till the end.

Peel and chop potatoes. Make deep criss cross cuts on potatoes. Chop it in big pieces so as  to cook tinda and potato together without cooker. It will take same amount of time to cook sabzi.

Make Dry spice Mix :

Mix all dry spices mix i.e. Salt, red chilli powder, turmeric powder, dhania powder & dry mango powder in a bowl.

Fill this spice mix into slitted tindas and potatoes.

Smear the remaining dry spice mix on both veges equally. Keep aside.

Prepare Green masala for making gravy :

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

Make gravy 

Heat a kadai/pan.  Put oil in a kadai. Saute green masala into it. Mix all dry spices like 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  and potatoes are cooked upto 90% add grated tomatoes. Cover and cook till vegetables turn tender.
Once it is done the oil would separate from gravy that means sabzi is done.

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

Top tips

1. For making this recipe, choose the tinda that are tender, with less of seeds and of small size as we would use them as whole. If you get big tinda then chop them into half.

2. You may increase the level of spices according to your preference.

3. This recipe is quickly made in pressure cooker too. Follow all the instructions as per the recipe and cook in pressure cooker upto two whistles first and then lower the heat. Let it simmer for 5 minutes and its done.

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