How to make Bharwan Tinda -

A Punjabi delicacy – tinde stuffed with mixed spice powders and cooked.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tinda (टिंडा), Tomatoes (टमाटर)

Cuisine : Punjabi

Course : Main Course Vegetarian

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For more recipes related to Bharwan Tinda checkout Bharwan Tinda, Bharwan Tinda Masala. You can also find more Main Course Vegetarian recipes like Bamiya Tawa Mushrooms - SK Khazana Karlyachi Bhaji Ratatouille

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 : 6-10 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharwan Tinda Recipe

  • Tinda 10-12

  • Tomatoes

  • Coriander powder 2 tablespoons

  • Cumin powder 1 teaspoon

  • Dried mango powder 1½ teaspoons

  • Black salt (kala namak) ½ teaspoon

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Salt to taste

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Green chillies slit 5-6

  • Ginger-garlic paste 1 tablespoon

  • Green chilli paste 1 teaspoon

  • Button onions 16-18

  • Juice of 1 lemon

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 1

Remove the black part of the Indian round gourd and make slits in a plus sign.

Step 2

Mix together coriander powder, cumin powder, dried mango powder, black salt, red chilli powder, ½ tsp garam masala powder, turmeric powder and salt in a bowl.

Step 3

Heat oil in a non-stick pan.

Step 4

Stuff gourds with the spice mixture.

Step 5

Add cumin seeds and green chillies to the pan and sauté.

Step 6

Add ginger-garlic paste, cover and cook for 2-3 minutes.

Step 7

Add green chilli paste, mix well. Add stuffed gourds, cover and cook for 6-8 minutes, tossing once a while.

Step 8

Add button onions. Roughly chop tomatoes and add. Toss to mix. Add left over spice mixture, lemon juice, remaining garam masala powder and 1 tablespoon chopped coriander. Cover and cook for 6-8 minutes.

Step 9

Remove cover, mix well and serve hot garnished with remaining chopped coriander.

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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.