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.
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.
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.
Serve these hot with hot chapatis along with some boondi raita for a weekday lunch.
1.This recipe serves 4 persons.
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.
3.Make horizontal and vertical deep cuts in the tinde without cutting it throughout.
4.Open it a little and fill the masala in the horizontal cut.
5.And then the vertical cut.
6.Likewise fill all the tinde. Keep aside for now.
7.To make the gravy, heat 1 tbsp of oil.
8.Add in 2 grated or ground onions.
9.Cook till the onions are golden brown.
10.Next add in 3 pureed tomatoes and cook the same till the oil oozes.
11.At this stage, add the leftover spice mix. Cook for a minute.
12.Next add in the stuffed tinde.
14.Add in approximately ½ a cup of water or more as per the desired consistency.
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.
16.Serve hot. Bon appetite!
PREP TIME 20 minutes
COOK TIME 20 minutes
TOTAL TIME 40 minutes
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