How can you not love greens?? They look gorgeous, don’t they! 🙂 Well, i love everything from the “gourd” famliy. Be it bottle gourd (Lauki), Bitter gourd (Karela), Ridge gourd (Taurai), Sponge gourd (gilki), apple gourd (Tinda) to name a few!! The list is endless.
In india, usually all these are summer vegetables however today you get everything throughout the year. But I am still a firm believer of eating seasonal and fresh produce, nothing beats that! Right? 🙂
I might just do different post on all these vegetables belonging to the gourd family and in what variations are these eaten in my family. So thought why not start with an ever favourite “Bharwan Tinde”.
Bharwan tinde ki sabji is nothing but apple gourds stuffed with an indian spice filling and cooked till tender and flavourful! You ought to make this, if you haven’t yet.
Here’s the recipe you are looking for.
Bharwan Tinde ki Sabji :
Serves : 4-6
500 gms Apple Gourd/Tinda
2-3 tbsp oil
1/2 tsp jeera (cumin seeds)
1/2 tsp rai (Mustard seeds)
a generous pinch of hing (asafoetida)
1 & 1/2 tsp salt (Adjust as per taste)
1 & 1/4 tsp red chilli powder (Adjust as per taste)
1/2 tsp haldi powder (Turmeric powder)
2 & 1/2 tsp dhaniya powder (Coriander powder)
1 tsp saunf (fennel seeds)
1/4 tsp amchur (Dry mango Powder)
7-8 garlic cloves
a bunch of fresh coriander leaves (washed and chopped)
Wash and peel the apple gourds. Put a cross slit in between ensuring that it does not cut the end, so as to fill it nicely.
Take your spices, salt, red chilli powder, haldi powder, dhaniya powder, saunf, amchur and chopped coriander leaves. Mix them well (Filling is ready).
Now stuff each tinda.
Take a wok, heat oil and add hing, jeera and rai till they spultter.
Put the stuffed tindas one by one into the wok so that the stuffing doesn’t spill out.
Cover the wok with a plate and pour some water on top of it so that it cooks well and softens nicely. Let it cook on low-medium flame and stir twice or thrice in between.
Add 2-3 tsp water and cook for another 5-7 minutes till they are moist and soft.
Add all the remaining masala mix. Give it a stir.
Now dig in the center of the wok, add minced garlic cloves and saute. Now stir again and cook for 2 more minutes.
Bharwan tinda is ready to eat! Best enjoyed with garma garam fulka/roti.
So now that you have the perfect recipe for it, go make it in your kitchen and don’t forget to keep me posted with the feedback. I bet you’ll love it. 😀