Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd)
A wonderful Punjabi style side dish made from the tender apple gourd that is stuffed along with tomato and onion gravy.
Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd) is a wonderful Punjabi style side dish made from the tender apple gourd that is stuffed along with tomato and onion gravy and cooked in a pressure cooker till the gravy has cooked along with the vegetables. The recipe uses a tender apple gourd as it is easy to stuff in the mixture whereas the mature ones have more seeds to be removed.
The apple gourd have almost 94 percentage of water which has very less calories. The vegetable is known to be very soothing and mild for the digestive system.
If you are looking for more Stuffed Recipes here are some :
- 4 Tinda (Apple Gourd)
- 1 Onion , chopped
- 2 Tomatoes , chopped
- 4 cloves Garlic , chopped
- 1 inch Ginger , chopped
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander (Dhania) Powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Cumin (Jeera) powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1 pinch Asafoetida (hing)
- Salt , to taste
- Cooking oil
- 2 sprig Coriander (Dhania) Leaves , chopped
How to make Stuffed Bharwa Tinda Recipe (Stuffed Apple Gourd)
To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and saute until it softens.
Add chopped onions and saute until they turn golden brown, at this point you can add chopped tomatoes and a bit of salt and saute till the tomatoes soften.
Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time..
In the meanwhile, peel the tinda or the apple gourds, slit them on the top cross wise. Do the same for the rest of the tinda.
Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut tinda as much as possible.
Heat a pressure cooker, drizzle some oil place the stuffed tinda inside the pressure cooker and gently cook them on low heat. Add the remaining stuffed mixture also and sprinkle some salt and add a cup of water.
Pressure cook them for about 3 whistle and allow the pressure to release naturally and serve hot with chopped coriander leaves.
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