Stuffed Tinda

Apple gourd


  • 4 Tinda (Apple Gourd)
  • 1 Onion, chopped
  • 2 Tomatoes, chopped
  • 4 cloves Garlic, chopped
  • 1 inch Ginger, chopped
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red chilli powder
  • 2 teaspoon Coriander Powder (Dhania)
  • 1 teaspoon Garam masala powder
  • 1 teaspoon Cumin powder (Jeera)
  • 1/2 teaspoon Amchur (Dry Mango Powder)
  • 1 pinch Asafoetida (Hing)
  • Salt, to taste
  • Cooking oil
  • 2 sprig Coriander (Dhania) Leaves, chopped

Preparation method of Stuffed Tinda

To begin making the Stuffed Bharwa Tinda Recipe, heat a kadai with oil, add ginger and garlic and sauté until it softens.
Add chopped onions and sauté until they turn golden brown, at this point you can add chopped tomatoes and a bit of salt and saute till the tomatoes soften.
Add all the spice powders and keep sautéing until the masala combines well. Switch off the heat. Allow the mixture to rest for some time..
In the meanwhile, peel the Ttinda or the apple gourds, slit them on the top cross wise. Do the same for the rest of the Tinda.
Grind the mixture in the grinder to form a smooth paste and start stuffing the mixture into the cut Tinda as much as possible.
Heat a pressure cooker, drizzle some oil place the stuffed Tinda inside the pressure cooker and gently cook them on low heat. Add the remaining stuffed mixture also and sprinkle some salt and add a cup of water.
Pressure cook them for about 3 whistle and allow the pressure to release naturally and serve hot with chopped coriander leaves.
You can have it with Phulka or any kind of pulao

More Recipes
Methi Thepla