How to make Bharwan Tinda -

Tindas stuffed with dry masalas and tempered with spices and tomatoes.

Sanjeev Kapoor

This recipe is from the book Cooking with Love.

Main Ingredients : Tinda (टिंडा),

Cuisine : Punjabi

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Bharwan Tinda checkout Bharwan Tinda Masala, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Moong Ka Moagra Kashmiri Nadru Palak - SK Khazana Aloo Methi Rajma Masala

Bharwan Tinda

Bharwan Tinda Recipe Card

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Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bharwan Tinda Recipe

  • Tinda 500 grams

  • Turmeric powder 1 teaspoon

  • Coriander powder 4 teaspoons

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Oil 1/4 cup

  • Cumin seeds 1 teaspoon

  • Onion chopped 1 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomatoes chopped 2 medium

  • Fresh coriander leaves chopped 1 tablespoon

Method

Step 1

Wash the tindas and wipe them dry. Slice off both ends and scrape off thick skin. Slit each tinda into four without separating the pieces.

Step 2

Mix half teaspoon turmeric powder, one tablespoon coriander powder, one teaspoon red chilli powder and salt and stuff the slit tindas with this mixture.

Step 3

Heat oil in a pressure cooker. Add the cumin seeds and when they change colour, add the onion and ginger-garlic paste and sauté for two to three minutes on medium heat.

Step 4

Add the tomatoes and sauté till they become soft and pulpy. Add the remaining turmeric powder, remaining coriander powder and remaining red chilli powder and stir well to mix. If the mixture is too dry sprinkle a little water and sauté for a minute or two.

Step 5

Add the stuffed tindas and sauté for three to four minutes. Add one cup of water and let it come to a boil.

Step 6

Close the cooker with the lid and cook till the pressure is released twice (two whistles are given out).

Step 7

Open the lid when the pressure has reduced. Garnish with fresh coriander and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.