Bharwan Tinda Recipe
Bharwan tinda recipe with step by step photo and video recipe.
Tinda (Apple gourd) is one of my favourite vegetables. Yes, I know, that may sound a little strange as most of the people just do not like tinsi.
My Mom is a great cook and she has developed the habit of eating all vegetables, in all of us. All my siblings eat sabji in good amount, maybe because my Mom makes them so delicious.
Even as a kid none of us complaint and has never been a fussy eater. In fact we demanded the second servings of all the sabzi prepared at home. We never needed any pickle, papad along with the meals. The vegetables itself would taste so good always.
Tinde ki sabji can be prepared in many ways. Today I am sharing the No Onion-No Garlic version of Bharwa Tinda Recipe.
We usually don’t get tinde in Bangalore easily, so whenever I visit my hometown my father-in-law makes sure to get me tinde if its available in the market and in season.
Being married to a Jain family, my in-laws usually avoid eating onion and garlic. So, this recipe of Bharwa Tinde Masala is dedicated to them as I developed this recipe just this time when my MIL was observing Ashtanga fast.
The apple gourd is stuffed with the smooth paste prepared using roasted gram flour, yogurt and few spices.
This makes for a delicious lunch or dinner along with roti or paratha.
Video Recipe -
More Recipes -
Bharleli Bhendi Maharashtrian Style
How to Prepare for Bharwan Tinda Recipe –
Roast besan and keep curd and suggested spices ready for the stuffing.
Wash and peel tinde. Make slit crosswise without cutting them entirely.
How to buy perfect tinde (apple gourd) for this recipe –
For bharwan tinde ki sabji, look for small size tinde that can be filled and cooked easily.
Make sure the size of tinde should be similar so that the cooking time for each is the same.
The tender and soft tinde with fewer seeds are best for this recipe.
How to make Bharwan Tinda Recipe at home –
In a mixing bowl, mix together roasted besan (gram flour), curd and suggested spices. Give it a good mix to form a smooth paste. Stuffing is ready.
Fill the stuffing in slit tinde and set aside.
Heat oil in a pan, add the remaining stuffing and cook till it starts to leave oil from sides. Add stuffed tinde, cover and cook on a low flame till its tender from one side. Flip, add water, cover and cook till done. Keep stirring in between as and when required. Finish with coriander leaves for the freshness.
Things to keep in mind to make Bharwan Tinda Recipe at home –
1. Make sure the tinde are almost similar in size. It is better if they are smaller that will help them cook faster.
2. The slit in tinde should be deep enough to hold the stuffing, do not cut too deeper or too less.
3. Use roasted besan, so that the stuffing doesn’t need any cooking.
4. If the curd is a little sour, it will enhance the taste.
5. Do not overcook or over stir the tinde while cooking, else it will break.
6. A wide (flat-bottom) pan is best suited for cooking bharwa tinde, as tinde are spread and cooked evenly.
Step by Step recipe of Bharwan Tinda Recipe at home –
Stuffing Masala–
1. In a mixing bowl add roasted besan, turmeric powder, red chilli powder, coriander powder, salt and curd.
2. Mix everything well to make a smooth paste. Make sure there are no lumps. Add water if required.
3. Stuffing is ready.
Stuff Tinde with the masala–
1. Wash, peel and slit tinde cross-wise. Do not cut completely. The slit should be deep enough to hold the stuffing.
2. Fill enough stuffing into both the cuts.
3. Similarly, stuff all the tinda.
Cook Bharwa Tinde –
1. Heat oil in a wide flat-bottom pan.
2. Add the remaining stuffing and cook well.
3. It will take about 3-4 mins on a low flame. Cook till starts to separate oil from the sides.
4. Add finely chopped coriander and mix well.
5. Next, add all the stuffed tinde to the masala.
6. Cover and cook for 3-4 mins on a low flame.
7. Uncover and flip gently.
8. Add water as required.
9. Cover and cook till tinde are done.
10. Stir in between to ensure it doesn’t burn or stick to the bottom of the pan.
11. Do a knife test to check if cooked completely. (Insert a knife in one of the tinda, it should slid in smoothly).
12. Garnish with coriander leaves.
13. Serve hot with roti or paratha.
How to serve Bharwan Tinda Recipe –
Bharwa Tinde goes well with ghee loaded roti or paratha.
If you are looking to serve a complete meal, serve Tandoori Gobhi, Jeera Rice, Dal Tadka, Boondi Raita, Roti and Salad along with it.
This sabzi also makes for a great lunchbox recipe or a dinner meal.
If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter
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Bharwa Tinda Recipe
Equipment
- Mixing Bowl
- Pan
- Spatula
Ingredients
For Stuffing
- 1/4th Roasted Besan (Gram Flour)
- 1/2 Tsp Turmeric Powder
- 1 Tsp Red Chilli Powder
- 2 Tsp Coriander Powder
- Salt to taste
- 1/4th Cup Curd (Dahi)
- 500 gms Peeled Tinde (Apple Gourd)
Other Ingredients
- 2 Tbsp Oil
- Coriander leaves
- Water as required
Instructions
Stuffing Masala –
- In a mixing bowl add roasted besan, turmeric powder, red chilli powder, coriander powder, salt and curd.
- Mix everything well to make a smooth paste. Make sure there are no lumps. Add water if required.
- Stuffing is ready.
Stuff Tinde with the masala –
- Wash, peel and slit tinde cross-wise. Do not cut completely. The slit should be deep enough to hold the stuffing.
- Fill enough stuffing into both the cuts.
- Similarly, stuff all the tinda.
Cook Bharwa Tinde –
- Heat oil in a wide flat-bottom pan.
- Add the remaining stuffing and cook well.
- It will take about 3-4 mins on a low flame. Cook till starts to separate oil from the sides.
- Add finely chopped coriander and mix well.
- Next, add all the stuffed tinde to the masala.
- Cover and cook for 3-4 mins on a low flame.
- Uncover and flip gently.
- Add water as required.
- Cover and cook till tinde are done.
- Stir in between to ensure it doesn’t burn or stick to the bottom of the pan.
- Do a knife test to check if cooked completely. (Insert a knife in one of the tinda, it should slid in smoothly).
- Garnish with coriander leaves.
- Serve hot with roti or paratha.
