Tinda belongs to the gourd family and is known by different names, such as Apple Gourd or Indian Baby Pumpkin. It is a popular vegetable in North India, especially Punjabi Cuisine. It’s also known to be high in fiber and very low in calories. It’s a versatile vegetable that can be prepared in many ways, in this recipe these are stuffed with an aromatic Indian spice mixture. This dish is easy to prepare can be served with hot steamed rice or chappatis.
Bharwa Tinda/ Stuffed Apple Gourd Masala
- 5-6 Tinda/ Apple Gourd
- 1/2 tsp Turmeric powder
- 1 tsp Red chilli powder
- 2 tbsp Coriander powder
- 1/2 tsp Fennel powder
- 1 tsp Garam masala
- 1/2 tsp Amchur
- Salt to taste
- 1 tsp Cumin seeds
- 1 tsp Ginger-garlic paste
- Red onion (sliced)
- 1 Green chilli (slit)
- 3 tbsp Mustard oil/ Vegetable oil
- Wash and peel the apple gourds. Make slits on the gourds, making sure it's not all the way to the bottom.
- Mix the ground spices together in a bowl. Stuff the gourds with half of this mixture.
- Heat oil in skillet. Splutter cumin seeds and add ginger-garlic paste. Add in sliced onions and green chilli sauté for 4 minutes.
- Place the stuffed gourds upright, and fry them for 5-6 minutes, turning them occasionally, making sure its cooked though.
- Add the remaining masala and gently mix to combine. Pour in a little bit of water if its sticking to the pan. Sauté for a few minutes and garnish with coriander leaves. Serve with steamed rice or chapatti.