Stuffed Tinda recipes | Bharwan Tinda Recipe

Uploaded by NishaMadhulika on 26.09.2012

Namaskar Welcome to
We often make vegetables but we feel like eating some special we make stuffed vegetable.
Today we will make we will make stuffed tinda or apple gourd which are very delicious.
Let’s see what ingredients are required for making bharwa tinde.
Apple gourd (tinda) - 500 gram (medium size)
Oil - 3-4 tbsp
Green coriander - 3-4 tbsp (finely chopped)
Fennel powder- 2 tsp
Coriander powder - 2 tsp
Cumin powder - 1 tsp
Mango powder - ½ tsp
Salt - less then 1 tsp (as per taste)
Turmeric powder- ½ tsp
Asafoetida - 1-2 pinch
Garam masala powder - ¼ tsp
Red chilly powder - ¼ tsp
Green chilly - 1-2 (finely chopped)
Garlic paste - 1 tsp
For making stuffed tinda peel the gourds first.
Remove the stalk and peel with peeler or knife. We have already washed and dried them.
Now make cut in the gourd.
Make 2 cuts like this keeping in mind that it stays joined at the centre.
Like this make cut in all gourds.
Now prepare masala for the gourds.
Take any plate and add fennel powder, coriander powder, cumin powder, mango powder, salt, turmeric powder,
asafoetida powder, garam masala, red chilly powder, green chilies, garlic paste and coriander leaves.
Mix all ingredients nicely until they get blended with one another.
Now stuff gourds with the masala
Take 1 gourd, open it up with help of fingers and stuff the masala.
Press the gourd from all sides and place it on a plate.
Like wise stuff all gourds.
Turn on the gas and add oil in the pan.
Any vegetable oil can be used for making vegetables.
When oil gets hot; place the gourds in pan.
Cover the pan and cook on medium flame for 5-6 minutes.
After minutes flip the gourds and cover again.
Cook for another 5 minutes on medium flame.
Cook from all sides if you find they are not cooked properly.
When they become soft take then out in a plate.
Garnish with some chopped coriander leaves.
Mouthwatering bharwa tinda is ready and these can be stored for 3 days in refrigerator.
While making stuffed vegetable we don’t use water so these can be stored up to 3-4 days.
This much quantity can be served to four family members.
Serve with chapatti, parantha, naan or rice.
Try this recipe at your home and share your experience with us.
See you again at