bharwa tinde

Bharwa Tinde | Stuffed Tinde Recipe

Bharwa Tinde

Stuffed tinde recipe with step by step pictures: Round gourd, stuffed with the powdered spices and cooked in the base of onions and tomatoes along with a few spices make bharwa tinde. Tinda or round gourd is not a very popular vegetable. It is not liked by many people. However, the stuffed version makes it very delightful. This is the most liked way of preparing tinde at my place. This stuffed tinda recipe gives lip-smacking tinde which are spicy and flavorsome. It can be served with simple chapati or parathas for lunch or dinner.

Bharwa Tinde: Required Ingredients

Tinde/Round Gourd: Selection of proper tinde is very important to make a good sabji. Also, it is important that the selected round gourds are of the same size. The same should not be too big or too small. Medium-sized tinde should be selected to make stuffed tinda.

Spices: Spices are needed for the stuffing as well as for the gravy. The most commonly used spices have been used for both purposes. I have used Kashmiri red chili powder. However, if you do not have the same, you can use the regular red chili powder; just reduce its quantity to half of the quantity mentioned.

Onion tomato: The onions and tomatoes form the base of bharwa tinde ki sabji. No ginger or garlic has been used. The gravy has been flavored with the basic spices which complement the taste of stuffed tinde.

Oil: The gravy has been prepared in oil and oil shall work the best for this recipe.

Recipes similar to Bharwa Tinde Recipe

Summers see a number of vegetables i.e. bottle gourd, round gourd, bitter gourd, ridge gourd. Here is a collection of recipes you can prepare using lauki, which is available in abundance during summers. The basic homely gravies such as lauki ki sabji, lauki vadiyan, lauki ke kofta ki sabji can be prepared. Other than the gravies, you can use lauki to make lauki ke thepla, lauki muthia etc. You can prepare side dish i.e. lauki ka raita with it, it has a cooling effect and is great during summers. Desserts such as lauki ka halwa can also be prepared with this humble vegetable.

How to serve Bharwa Tinde?

Serve these hot with hot chapatis along with some boondi raita for a weekday lunch.

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Bharwa Tinde:

1.This recipe serves 4 persons.

bharwa tinde

2.To make the stuffing, in a mixing bowl add 1 and ½ tbsp of coriander powder, 1 tbsp of Kashmiri red chili powder, ½ tsp turmeric powder and salt to taste. Mix the spices.

bharwa tinde

3.Make horizontal and vertical deep cuts in the tinde without cutting it throughout.

bharwa tinde

4.Open it a little and fill the masala in the horizontal cut.

bharwa tinde

5.And then the vertical cut.

bharwa tinde

6.Likewise fill all the tinde. Keep aside for now.

bharwa tinde

7.To make the gravy, heat 1 tbsp of oil.

bharwa tinde

8.Add in 2 grated or ground onions.

bharwa tinde

9.Cook till the onions are golden brown.

bharwa tinde

10.Next add in 3 pureed tomatoes and cook the same till the oil oozes.

bharwa tinde

11.At this stage, add the leftover spice mix. Cook for a minute.

bharwa tinde

12.Next add in the stuffed tinde.

bharwa tinde

13.Mix gently.

bharwa tinde

14.Add in approximately ½ a cup of water or more as per the desired consistency.

bharwa tinde

15.Pressure-cook the tinde on high flame till the first whistle and on low flame for next 5 minutes. Let the pressure release. Open the cooker and check for the doneness, consistency and seasoning. Adjust the same.

bharwa tinde

16.Serve hot. Bon appetite!

bharwa tinde

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Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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