Bharwan Tinda Recipe


12 Nos.Medium Tinda
1 Tbsp Red Capiscum, chopped
1 Tbsp Yellow Capsicum , chopped
1 Tbsp Green Capsicum, chopped
50 gms Cottage cheese, mashed
½ Tsp Mango powder
½ Tsp Salt
¼ Tsp Red chilli powder
½ Tsp Coriander powder
1 Tsp Cashewnuts, fine chopped
1 Tsp Almonds, fine chopped
100 ml Refined Oil
½ Tsp Cumin whole
20 gms Ginger-green chilli paste
¼ Tsp Carom seeds
150 gms Onion, paste
150 gms Tomato paste
½ Tsp turmeric powder
½ Tsp Red chilli powder
1 Tsp Coriander powder
To taste Salt
Water-as required
3 Tbsp Fresh Coriander, chopped
1/8 Tsp Garam Masala
3 gms Ginger juliennes


Wash and peel the tindas. Slit the tindas, cutting them in to four segments,keeping their base intact.
Combine all stuffing ingredients in a bowl and mix well. Stuff all cut tindas with this stuffing,and keep aside.
For Gravy-
Heat oil in a pan and add cumin seeds and carom seeds. When they crackle add ginger-chilli paste and sauté for few seconds. Add onion paste and cook until onions are light brown in colour. Add dry spices, salt and tomatoes. Cook till oil floats on surface. Add stuffed tindas and cook covered for 5 minutes. Open lid and gently stir the tindas and add some water. Mix and cook covered with a lid for 8-10 minutes or until tindas are done.
Finish with chopped coriander, garam masala and transfer to a serving bowl. Serve hot garnished with ginger juliennes.

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