Introduction:

Hey there! Welcome to my kitchen, where flavors come alive and memories are made. Today, I want to share with you a recipe that holds a special place in my heart - Bharwa Tinda Masala. Growing up, I was never a big fan of tinda (Indian round gourd), but all that changed when my mom introduced me to her version of stuffed tinda curry. The combination of spices, the aroma filling the kitchen, and the burst of flavors with every bite - it was a game-changer for me. Since then, Bharwa Tinda Masala has become a regular on our dining table, and each time I cook it, it takes me back to those cherished moments in my childhood kitchen.

 

Now, let's dive into the recipe and recreate those magical flavors together!

 

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Recipe of Bharwa Tinda Masala

 

Portions Serving: 5-6 servings
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Calories: 203 cal per portion

 

 

Ingredients:

Ingredients of Bharwa Tinda Masala

For Stuffing Masala:

• 2 tsp Coriander Powder

• 1 tsp Jeera Powder

• 2 tsp Saunf Powder (fennel seeds)

• 2 tsp Amchur Powder (dry mango powder)

• 1 tsp Turmeric Powder

• 1 tsp Salt

• 1 tsp Red Chili Powder

• ½ tsp Kalonji (nigella seeds)

• 2 tbsp Mustard Oil

For Cooking Tinde Sabji:

• 2 tbsp Oil

• 1 tsp Jeera (cumin seeds)

• 3 Bay leaves

• 1 cup Onion Paste

• 1 tsp Ginger and Garlic Paste

• 1 tsp Green Chili Paste

• 1 tsp Coriander Powder

• 1 tsp Red Chili Powder

• ½ tsp Turmeric Powder

• 1 cup Tomato Puree

• 4 tbsp Curd (yogurt)

• 1 tsp Salt

• Water, as required

• 1 tsp Kasoori Methi Powder (dried fenugreek leaves powder)

• 1 tbsp Chopped Coriander

 

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Instructions:

Instructions of Bharwa Tinda Masala

Step 1: Prepare the Stuffing Masala

In a bowl, combine coriander powder, jeera powder, saunf powder, amchur powder, turmeric powder, salt, red chili powder, kalonji, and mustard oil. Mix all the ingredients thoroughly to create a flavorful stuffing mixture. Set it aside.

 

Step 2: Prepare the Tinde and Onions

Wash and clean the tinde and onions. Trim the top and bottom parts of the tinde and scrape off the outer skin. Make two perpendicular cuts on each tinde and onion to create a cross incision, preparing them to be stuffed.

 

Step 3: Stuff the Tinde and Onions

Generously stuff the prepared stuffing mixture into the tinde and onions, ensuring they are evenly filled with the masala.

 

Step 4: Cook the Stuffed Tinde and Onions

Heat a pan and add oil. Carefully place the stuffed tinde and onions onto the pan. Cook over medium to low flame, allowing them to gently sizzle and cook. Add a splash of water to the pan, cover it with a lid, and let the tinde and onions cook on low flame until soft and tender. Occasionally stir gently to ensure even cooking.

 

Step 5: Prepare the Gravy

Heat another pan and add oil. Once the oil is hot, add jeera and bay leaves, letting them splutter. Add onion paste to the pan and sauté until golden brown. Add ginger and garlic paste along with green chili paste, sautéing until fragrant. Sprinkle in coriander powder, turmeric powder, and red chili powder, stirring well to coat the ingredients. Cook until the spices release their aromas. Add tomato puree to the pan and cook until it releases oil, indicating it's nicely cooked. Pour in the curd, stirring continuously, and let it cook for a few minutes until well combined. Season the gravy with salt and water, allowing it to simmer for 1-2 minutes. Finally, add kasoori methi and chopped coriander, giving it a final stir to incorporate all the flavors.

 

Step 6: Assemble and Serve

Transfer the shallow-fried tinde and onions to a serving plate. Pour the prepared gravy over them, ensuring they are generously coated with the flavorful sauce. Garnish with fresh coriander leaves for a burst of color and flavor.

 

About the Recipe

Bharwa Tinda Masala is a classic Indian dish that’s often overlooked, but once you try it, it’s sure to become a favorite. The recipe involves selecting the perfect tindas, which are neither too big nor too hard, and carefully scraping off the skin with a knife to preserve their shape. The tindas are then stuffed with a flavorful mixture of coriander powder, roasted cumin powder, fennel, amchur, turmeric, and a touch of mustard oil for that extra kick.

What makes this recipe special is the way the tindas are cooked along with onions and a rich, tangy gravy made from tomatoes and yogurt. This dish captures the essence of home-cooked comfort food with its simple yet deeply satisfying flavors. Whether you're cooking for your family or trying to impress guests, this Bharwa Tinda Masala will not disappoint.

 

Cooking Tips

1. Choose the Right Tindas: Pick medium-sized, fresh tindas with a slight fuzz on their skin. Avoid those with hard spines, as they tend to be tougher and less flavorful.

2. Scrape, Don’t Peel: Use a knife to scrape off the skin lightly instead of using a peeler. This helps retain the shape and ensures the tindas cook evenly.

3. Stuff Generously: The stuffing is the heart of this recipe. Make sure to fill the tindas completely, but don’t overstuff to avoid breaking them during cooking.

4. Cook on Low Heat: After stuffing, cook the tindas on low heat with a lid on. This ensures they become tender without losing their shape or the stuffing spilling out.

5. Don’t Waste the Leftover Masala: Use any leftover stuffing masala in the gravy to enhance the flavor. It adds depth and richness to the dish.

 

Pairing Guide

Bharwa Tinda Masala pairs beautifully with a variety of Indian breads. A classic choice is Phulka, which absorbs the rich gravy without overpowering the dish. For a more indulgent option, serve it with Garlic Naan or Lachha Paratha.

To complete the meal, add a side of Arhar Dal or Yellow Moong Dal, and a cooling Cucumber Raita. The tanginess of the yogurt raita balances the spice in the tinda masala, creating a harmonious dining experience. A glass of buttermilk or Masala Chaas will also complement the meal perfectly, keeping the flavors light and refreshing.

 

Frequently Asked Questions

1. What is Bharwa Tinda Masala?

   • Bharwa Tinda Masala is an Indian dish where tindas (apple gourds) are stuffed with a spicy masala mixture and cooked in a tangy onion-tomato gravy.

2. Can I use large tindas for this recipe?

   • It’s best to use medium-sized tindas as they cook more evenly and absorb the flavors better. Large tindas can be tougher and might not hold the stuffing well.

3. How do I know if a tinda is fresh?

   • Fresh tindas have a slight fuzz on their skin and are firm to touch. Avoid tindas with hard spines or a very smooth surface as they might be too mature.

4. Can I prepare the stuffing in advance?

   • Yes, you can prepare the stuffing masala a day in advance and store it in an airtight container. This saves time when you're ready to cook.

5. What can I substitute if I don’t have mustard oil?

   • Mustard oil adds a unique flavor, but if unavailable, you can use vegetable oil or ghee. However, the taste will vary slightly.

6. How long does Bharwa Tinda Masala take to cook?

   • The dish takes about 30-40 minutes to cook, including preparation and cooking time. The tindas need to be cooked until tender but not mushy.

7. Can I make this dish without onion and garlic?

   • Yes, you can make a Jain version of Bharwa Tinda Masala by omitting onion and garlic. Use asafoetida (hing) and extra tomatoes for flavor.

8. What sides go well with Bharwa Tinda Masala?

   • Bharwa Tinda Masala pairs well with Indian breads like phulka, naan, or paratha. A simple dal and raita also complement the dish nicely.

9. Is Bharwa Tinda Masala healthy?

   • Yes, it’s a healthy dish made with fresh vegetables and minimal oil. You can reduce the oil further for a lighter version.

10. How do I store leftovers?

    • Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat on the stove or in the microwave before serving.

This Bharwa Tinda Masala recipe is not just a dish; it’s a slice of nostalgia, a tribute to my mom’s kitchen, and a testament to the simple joys of home-cooked food. Whether you’re familiar with tinda or trying it for the first time, this recipe is sure to win you over.