Bharwa Tinda
Bharwa Tinda is a delicious Indian curry dish made with small round gourds called Tinda, stuffed with a spicy potato filling. This recipe is vegan and gluten-free, making it suitable for many dietary preferences. It is a great source of dietary fiber, vitamins, and minerals. Tinda is a low-calorie vegetable and is perfect for those who are watching their weight.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
75 kcal
Protein
2 g
Carbs
5 g
Fat
4 g
Fiber
4 g
Ingredients
BOTTLE GOURD
10 gms (10g)
Cumin seeds
0.5 tsp (2.5g)
Common salt
1 tsp (5g)
COOKING OIL (Gnut,ging,palm,must,coconut
0.5 tsp (2.5g)
Coriander leaves
2 tbsp (30g)
MANGO POWDER
0.5 tsp (2.5g)
Mustard seeds
0.5 tsp (2.5g)
Asafoetida
1 pinch (2g)
Curry leaves
10 gms (10g)
Instructions
Cooking Steps
Prepare the apple gourds (tinda): Wash the apple gourds and make a deep slit in each tinda without cutting them into two pieces entirely. Keep them aside.
Prepare the stuffing: In a mixing bowl, combine the red chili powder, coriander powder, cumin seeds, fennel seeds, salt, chopped coriander leaves, and amchur powder. Mix well to form a stuffing mixture.
Stuff the tinda: Carefully stuff each tinda with the prepared stuffing mixture. Ensure that the stuffing goes into the slits you made earlier.
Heat oil for tempering: In a wide, shallow pan, heat 2 tablespoons of oil. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Allow them to splutter.
Cook the stuffed tinda: Carefully place the stuffed tindas in the pan. Reduce the heat to low, cover with a lid, and let them cook for about 20-25 minutes, turning occasionally until the tindas are tender and the stuffing is cooked.
Serve: Bharwa Tinda is ready to be served hot. Garnish with fresh corian