Bharwa tinda or stuffed tinda recipe with step by step pictures. This is a Punjabi recipe of tinda or apple gourd in onion-tomato based gravy. A family recipe and one that is quick enough to prepare. This Bharwa tinda gravy has a home style taste. Also, the dish may look complicated but is quick enough to prepare. It’s also vegan.
We usually prepare this bharwa tinda recipe in two ways. The one I am sharing in this post is the quick version and the pressure cooked one. I will share another version soon.
Stuffed veggie recipes are generally preferred by many people as you get a good flavor and aroma of spices in the veggie. The only difficult part is preparing the masala and stuffing it properly.
I’ve posted a few stuffed veggie recipes on the blog that you can try:
- Bharwa Karla
- Bharwa Bhindi
- Varwan Shimla Chilli
- Varwan Baingan
While making varwan tinda, it is better to buy tender tinda as it contains less seeds. Mature ones will have more seeds. The recipe goes best with tender tindas.
The stuffing masala ingredients in this recipe are also just regular basic ingredients, which are readily available in Indian home kitchens at any time. You just need to bring tinda from the market and go with this recipe.
The recipe is simple and does not take much time. This is a ‘Jhatpat’ recipe, meaning it’s quick and doesn’t take long to prepare.
Bharwa tinda goes very well with chapati or phulka or plain paratha or ajwain paratha.
Step by step guide
How to make Bharwa Tinda Recipe
Prepare and prepare the stuffing masala:
1. First wash 500 grams tinda (apple bitter gourd) very well in water. Also wash other vegetables such as tomatoes. Keep aside.
2. Now in a blender or grinder jar or food processor/chopper, take ½ cup roughly chopped onion, 1 to 1.25 cup chopped tomatoes, 4 medium garlic cloves (roughly chopped) and ½ inch ginger (roughly chopped).
3. Grind to a fine paste without adding any water. Keep aside.
4. Peel or discard the outer green skin of the tinda (apple bitter gourd).
5. Now slice a cross section on each tinder without cutting completely. Chop all the apples in this way. Keep aside.
6. Now take all the onion-tomato paste in a bowl. Add the following ground spices:
- Half a teaspoon of turmeric powder
- Half a teaspoon of red chili powder
- Half a teaspoon of coriander powder
- Half teaspoon of cumin powder
- Half teaspoon garam masala powder
- Half a teaspoon of dry mango powder
- 1 pinch hing (asafoetida)
You can change the amount of spices according to your taste preference.
7. Add salt as per taste.
8. Mix the onion-tomato paste with the spice powder very well.
Stuffing tinda with masala
9. Take each tinda and ground paste on one side of cut first.
10. Then stuff the ground paste on the second side.
11. Apply the ground masala paste to all the apple gourds like this.
12. The bowl will contain the remaining masala paste. Put it aside as we will use it.
Making Bharwa Tinda
13. Now heat 3 to 4 tbsp oil in a stovetop pressure cooker. Add remaining masala paste. Be careful as the paste splutters.
14. Fry for 2 minutes on low to medium heat.
15. Now gently place the stuffed tinda in the cooker. No need to add water. Add little water to the pressure cooker when the onions and tomatoes are not juicy.
16. Pressure cook for 2 to 3 whistles or 6 to 8 minutes on medium flame. Tender tinda will take 2 whistles. A little more adults will need 3 to 4 whistles.
It took me 4 flutes to make them as the tindas are a bit large in size. If tinda is small it will take less time to cook or it will whistle.
17. Once the pressure is reduced, open the cooker lid only. Check with a knife if the tinda is cooked. Tinda is cooked when knife slides easily. If not, pressure cook for 1 to 2 whistles.
18. There will be some water in the cooker. So cook the gravy uncovered on medium heat till most of the water evaporates. This varwa tinda gravy has a medium consistency.
19. Serve hot with chapati, paratha or fulka garnished with coriander leaves.
If you are looking for more veggie recipes, check out:
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Tinda Recipe | Bharwa Tinda Recipe
This is a delicious recipe of stuffed tinda or varwan tinda where apple gards aka tinda are cooked in an onion tomato based gravy.
Q. Time 15 minutes
cooking time 10 minutes
total time 25 minutes
Stuffing masala ingredients for tinda recipe
Other ingredients for Varwan Tinder
Prevent your screen from going dark while making the recipe
Prepare and make stuffing masala
First wash 500 grams of tinda (apple bitter gourd) very well in water. Also wash other vegetables such as tomatoes. Keep aside.
Now in a blender or grinder jar or food processor/chopper, take ½ cup roughly chopped onion, 1 to 1.25 cup chopped tomatoes, 4 medium garlic cloves (roughly chopped) and ½ inch ginger (roughly chopped).
Grind to a fine paste without adding any water. Keep aside.
Peel or peel the outer green skin of the apple gourd.
Now make a cross section slice in each tinda without cutting completely. Chop all the apples in this way. Keep aside.
Now take all the onion-tomato paste in a bowl. Add ½ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp coriander powder, ½ tsp cumin powder, ½ tsp garam masala powder, ½ tsp dry mango powder, 1 pinch hing (asafoetida) and salt as required. .
Mix the onion-tomato paste with the masala powder very well.
Tinda stuffing with masala
Take each tinda and ground paste on one side of the cut first.
Then stuff the ground paste on the second side.
Apply ground masala paste to all tindas (apple gourds) in this way.
The bowl will contain the remaining masala paste. Put it aside as we will use it.
Making Varwan Tinda
Now heat 4 tbsp oil in pressure cooker. Add remaining masala paste. Be careful as the paste splutters.
Fry for 2 minutes on low to medium heat.
Now place it in the lightly stuffed tinda cooker. No need to add water.
Pressure cook the varwan tinda on medium flame for 2 to 3 whistles or 6 to 8 minutes. Tender tinda will take 2 whistles. A little more adults will need 3 to 4 whistles.
Open the lid when the pressure is reduced. Check with a knife if the tinda is cooked. If the knife slides easily, then the tinda is cooked. Otherwise pressure cook for 1 to 2 whistles.
There will be some water in the cooker. So cook varwan tinda gravy without lid on medium heat until most of the water evaporates. This varwan tinda gravy has medium consistency.
Serve varwan tinda with chapati, paratha or fulka garnished with coriander leaves.
- You can add more or less spice powder as per your taste.
- You can use ghee or half of both instead of oil.
- Add little water to the pressure cooker if necessary. This may be needed if the onions and tomatoes are not juicy.
- Be careful while cutting tinda so that you don’t cut it completely.
- It took me 4 flutes to make them. As the tindas were slightly larger in size. If tinda is small it will take less time to cook or it will whistle.
- Tender, fresh and small tinda will cook quickly and will take about 2 whistles.
- The recipe tastes best with tender tindas.
nutrients
Tinda Recipe | Bharwa Tinda Recipe
No. per job
calories 189 Calories from fat are 126
% Daily Value*
thick 14 grams22%
1 gram of saturated fat6%
Sodium 345 mg15%
potassium 300 mg9%
carbohydrates 12 grams4%
1 gram of fiber4%
3 grams of sugar3%
protein 3g6%
Vitamin A 865IU17%
Vitamin C 38.1 mg46%
calcium 52 mg5%
iron 1.8 mg10%
* Percent Daily Value is based on a 2000 calorie diet.
This tinda recipe from the archives, originally published in August 2017, updated and republished in February 2023.
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