Go Back
Print

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.
Course Main course, Lunch
Cuisine Indian
Keyword bharwa tinde, stuffed apple gourd, stuffed tinda masala
Prep Time 15 minutes
Cook Time 25 minutes
Servings 3
Author Lata Lala

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

Instructions

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 with/ 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.

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.