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Bharma Tinda

  • Duration: 4
  • Serves: 30 minutes people
  • Spice Level: Medium

Authenticity Slice

Selecting apple gourds is not very tricky, simply choose gourds that are the size of large limes, are firm to touch and have unblemished skin.

Trivia Tadka

Grown mainly in North India, tindas are a delicacy in Rajasthani and Punjabi cuisine. This vegetable has a very short growing season, so enjoy them till the season lasts.


  • Apple gourds (tinda), (15 medium sized )
  • Mustard oil (sarson ka tel) (1/4 cup)

Dry masala for stuffing

  • Aamchur (1 tsp)
  • MTR Haldi/Turmeric Powder (1/2 tsp)
  • MTR Dhaniya/Coriander Powder (1 tbsp)
  • MTR Lal Mirch/Red Chilli Powder ( 1/2 tsp)
  • Fennel seed powder (saunf) (1 tsp)
  • Salt (to taste)

For tadka

  • Cumin seeds (jeera) (1 tsp)
  • Fenugreek seeds (methi) (1 tsp)
  • Asafoetida (hing) (1/4 tsp)
  • Coriander leaves (hara dhania) for garnishing (1/4 cup chopped)


  • Wash the apple gourds and slice off both the ends so that gourd sits well on a plate.
  • Starting on the top, make slits in the shape of an X, taking care not to slit it all the way to the bottom, but just enough to create a pocket to place the stuffing.
  • Mix all the ingredients for the dry masala and gently stuff the gourds and set aside.
  • Heat oil in a flat pan and add all the tadka ingredients, when the jeera splutters, add the gourds to the pan and cover. Reduce the heat and cook on a low flame until the gourds are soft.
  • Sprinkle water every now and then so that the gourds do not stick to the bottom of the pan.
  • Gently place the cooked gourds on a serving platter and serve as is, or pour any curry or gravy of your choice.
  • Garnish with coriander leaves and serve warm with panchmel ki dal and rotis.

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