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+ servings
stuffed tinda with gravy

Bharwa Tinda Recipe

This is a tasty North Indian bharwa tinda recipe which is perfect with rotis or parathas. Try my Air fryer or pressure cooker recipe.
Course Main Course | Curry
Cuisine Indian, North Indian | Uttar Pradesh | Punjabi
Keyword bharwa tinda, bharwa tinda recipe
recipe bharwa tinda, bharwan tinda recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Calories 98kcal



  • 1 lb. tinda or apple gourd 500 gm.

For the curry

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


  • 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.


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 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.


Calories: 98kcal | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 50mg | Potassium: 247mg | Fiber: 2g | Sugar: 3g | Vitamin A: 616IU | Vitamin C: 32mg | Calcium: 85mg | Iron: 4mg