Bharwa Tinda (Stuffed Apple Gourd)

Tinda – Punjabi round gourd – is a vegetable that every Punjabi either loves or remembers from childhood. Stuffed with a dry masala of coriander, fennel, amchur and chilli and cooked slowly, it turns soft and absorbs all the flavour.

Video by Chef Ranveer Brar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 30 min
• Vegan · gluten-free
• Famous in Punjab

Ingredients

• 500 g tinda (8–10 small ones), peeled
• For the stuffing: 2 tbsp coriander powder, 1 tsp fennel powder, 1 tsp amchur, 1 tsp Kashmiri chilli powder, ½ tsp turmeric, ½ tsp garam masala, ¾ tsp salt, 1 tbsp oil
• 3 tbsp oil
• ½ tsp cumin seeds
• 1 onion, finely chopped
• 1 tomato, chopped
• coriander

Method

1. Make a deep cross cut in each tinda, leaving the base intact.
2. Mix the stuffing ingredients and fill each tinda generously.
3. Heat the oil, add cumin and onion and fry until golden. Add tomato and any leftover stuffing and cook 3 minutes.
4. Place the tindas in the pan, add 100 ml water, cover and cook on low heat for 20–25 minutes, turning gently, until soft.
5. Garnish with coriander and serve with roti and raita.

Tip: Choose small, firm, light-green tindas – big ones have hard seeds.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.