Celebrating One More Interesting Day with Rushina Ghildiyal. I am getting addicted to these now, kind of drugs me to share new Recipes !!

Vegetables hold such a special place in the Indian Thali, It would be so incomplete without the humble Vegetable. They play such a vital role in our diet but do we actually make use of every part of the Vegetable ??
We have been recently hearing about “Eat local & Seasonal ” which I do believe in. But along with that, we should also realise the importance of every part of the veggie, their leaves, roots & yes sometimes the stems too.
Traditionally our ancestors, our Grandmothers would use up most of the parts, be it in a pickle, a curry or as a preserve to retain the Flavours & Nutrition of the whole plant.

As Rushina says, with SubziTarkariDin, let us rediscover together the Traditional wisdom we have in our Vast Indian Cuisine !!!

Today I will be sharing My Recipe of TINDA BHARWAN MASALA. TINDA which is also known as the Apple Gourd or Indian Baby Pumpkin is a green coloured apple sized Vegetable & is native to India. It is a squash like Gourd & has nothing absolutely to do with Tindi or Tendli or Tindoda.
TINDA is very popular in Northern India, is high in Vitamin A & is great for weight loss as it contains mostly water. Not really liked by many, let’s today make this humble Vegetable more interesting & Delicious.
So let’s get started with the Recipe of TINDA BHARWAN MASALA …


For the Filling

  • 5 to 6 TINDA / Apple Gourd
  • 1 cup boiled potatoes mashed well
  • Half cup fresh Methi or Fenugreek leaves (can use even coriander leaves )
  • 1 teaspoon Chilli ginger paste
  • 1 tablespoon lemon juice
  • Salt to taste

For the gravy

  • 3 tomatoes chopped fine
  • 1 onion chopped finely
  • 1 tablespoon garlic paste
  • 2 teaspoon chilli powder ( can take less if prefer )
  • Half teaspoon turmeric powder
  • 2 teaspoon oil
  • Salt to taste


For the Filling

  1. Take the Tinda, core them as shown in the picture.Apple Gourd
  2. Mix the mashed potatoes, fenugreek leaves, Chilli ginger paste, lemon juice, salt together.Filling
  3. Fill this potato mixture in the cored Tinda/ Apple Gourd & keep aside.Filling Apple Gourd

For the Gravy

  1. Heat oil in a pan. Add the garlic paste & sauté it.
  2. Add the chopped onion & tomatoes, cook for about a minute.Onion, Tomatos and ginger in Oil
  3. Now add the turmeric & Chilli powder, salt.salt and Spices
  4. Cook for about a minute again.filling for Apple Gourds
  5. Add the potato filled Tinda/ Apple Gourd in the gravy.Apple Gourd in Gravy
  6. Add a half cup of water. Now put the lid on & cook for about 20 minutes.
  7. Check whether the Tinda/ Apple Gourd is cooked.Check Apple Gourd
  8. If the skin of the Tinda/ Apple Gourd has become soft, it’s done.

Apple Gourd ready
Serve the Delicious TINDA BHARWAN MASALA with Hot Rotis or Parathas.

This is my way of making TINDA/ Apple Gourd into a Delicious Dish!!
Let’s make our Vegetables more Interesting & Delicious so that we can make our children savour all Indian Veggies in the Future as did Our Forefathers …

As usual, if you have enjoyed the Recipe, do like & follow my blog !!



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