Bharwa tinda is a delicious homestyle stuffed apple gourd or tinda recipe that is very popular in North India.
Unlike other people, I have always loved eating tinda whether it is a simple curry or stuffed in this manner.
I am sharing both the pressure cooker and Air fryer recipes here. Do give it a try.
This pairs very well with rotis, parathas or rice.
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Bharwa bhindi, Bharwa karela, Bharwa Capsicum, Kurkuri bhindi
Apple gourds or tinda are a winter vegetable. Always buy those which are tender green and have few and soft seeds.
If the seeds are hard, it is best to scoop them out and discard them before cooking.
This recipe for tinda goes really well with rotis, parathas and rice.
Step-by-step Pictures
Peel the tindas and make 2 slits like a cross on each one so that the base stays attached.
Remove any hard seeds if there.
Mix all the spices in the spice mix and using a spoon stuff them inside each tinda.
Keep the remaining spices separately.
To make the curry
Blend together chopped onion, ginger garlic paste and tomatoes without water.
Take 1 tsp. oil in a pressure cooker. Add 1 tsp. cumin seeds and fry this curry paste till the raw smell goes away.
Add the remaining spices from the spice mix which was leftover and add some salt.
Takes about 10-12 minutes. In case the curry gets too dry, add water and keep frying till you see oil separating and the rawness going away.
Your curry should be thick.
In pressure cooker
Take 1 tbsp. oil in a pressure cooker. Add in the prepared curry paste. Place the tindas on this curry paste.
Put the lid on and cook for 2-3 whistles depending upon the size of the tinde.
Let the pressure release normally. If still uncooked, cook for one whistle more.
Taste and adjust seasoning. Serve hot after garnishing with chopped cilantro.
In Air fryer
Preheat Air fryer with a pressure cooker container or a round stainless steel container at 360 F or 180 C for 5 minutes.
Now brush the tindas stuffed with spice mix with oil. Add the curry paste in the slits of the tinda and around it.
Air fry for about 12-14 minutes at 360 F or 180 C. This time will vary depending upon the size of the tindas.
Smaller ones will take lesser time while larger ones will take longer time. You may need to do 2 batches.
Alternatively you can air fry the stuffed tinda which are stuffed with dry spice mix and some of the prepared curry at 360F or 180C for about 8-9 minutes.
Then cook them on the gas stove with the prepared gravy (covered) for 3-4 minutes till done.
Your bharwa tinde is ready now. Serve them hot.
Pro Tips:
1. Always use tender tindas and those of similar size to ensure even cooking.
2. You can vary the spices in the spice mix depending upon your taste.
3. This curry is on the thicker side. So accordingly add water to have a nice thickish gravy.
4. The tindas should be cooked but not mushy hence adjust the cooking time.
5. No need to add extra water in the curry while pressure cooking as the tinda will release their own water.
6. Check that the tinda are done by piercing with a knife which should go in easily.
Here's the recipe card:
📖 Recipe Card
Bharwa Tinda Recipe
Equipment
Ingredients
- 1 lb. tinda or apple gourd 500 gm.
For the curry
- 2 onion
- 3 tomatoes
- 2 tsp. ginger garlic paste
- 1 tsp. cumin seeds
- 2 tsp. oil + oil for brushing Air fryer
- 2 tbsp. oil for pressure cooker
For the dry spice mix
- ½ tsp. turmeric powder
- ½ tsp. pepper powder
- 1 tsp. amchur powder or dry mango powder
- ½ tsp. cayenne or red chilli powder
- 1 tsp. garam masala
- 1 tsp. coriander powder
- 1 tsp. cumin powder
- 1 teaspoon saunf powder or fennel
- Salt
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Instructions
- Peel the tindas and make 2 slits like a cross on each one so that the base stays attached. Remove any hard seeds if there.
- Mix all the spices in the spice mix and using a spoon stuff them inside each tinda. Keep the remaining spices separately.
To make the curry
- Blend together chopped onion, ginger garlic paste and tomatoes without water. Take 1 tsp. oil in a pressure cooker. Add 1 tsp. cumin seeds and fry this curry paste till the raw smell goes away. Add the remaining spices from the spice mix which was leftover and add some salt. Takes about 10-12 minutes. In case the curry gets to dry, add water and keep frying till you see oil separating and the rawness going away. Your curry should be thick.
In pressure cooker
- Take 1 tbsp. oil in a pressure cooker. Add in the prepared curry paste. Place the tindas on this curry paste. Put the lid on and cook for 2-3 whistles depending upon the size of the tinde. Let the pressure release normally. If still uncooked, cook for one whistle more. Taste and adjust seasoning. Serve hot.
In Air fryer
- Preheat Air fryer with a pressure cooker container or a round stainless steel container at 360 F or 180 C for 5 minutes. Now brush the tindas stuffed with spice mix with oil. Add the curry paste in the slits of the tinda and around it and Air fry for about 12-14 minutes at 360 F or 180 C. This time will vary depending upon the size of the tindas. Smaller ones will take lesser time while larger ones will take lower time. You may need to do 2 batches.
- Alternatively you can air fry the stuffed tinda which are stuffed with dry spice mix and some of the prepared curry at 360F or 180C for about 8-9 minutes and then cook them on the gas stove with the prepared gravy (covered) for 3-4 minutes till done.
Notes
2. You can vary the spices in the spice mix depending upon your taste.
3. This curry is not too thick and not too thin. So accordingly add water to have a nice thickish gravy.
4. The tindas should be cooked but not mushy hence accordingly adjust the cooking time.
5. No need to add extra water in the curry while pressure cooking as the tinda will release their own water.
6. Check that the tinda are done by piercing with a knife which should go in easily.
Nutrition
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