| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 160 | 9g | 1g | 18g |
| sugars | fibre | protein | salt |
| 6g | 4g | 3g | 0.8g |
There is something particularly heartwarming about the recipe of Bharwan Tinda. It reminds me of the distinct culinary traditions I’ve experienced, while infusing, in its own subtle way, the essence of my Italian-American upbringing (minus the spaghetti). It’s a flavorful nod to a different cultural context, yet rooted in the comfort of family and home. Just as I learned to cook authentic Italian meals from my grandparents, I happened upon this dish through friends, broadening my culinary horizons. It’s always seemed to me that food, and recipes, are an intimate way of preserving and passing on heritage.
The Bharwan Tinda Love Affair
The first time I tasted Bharwan Tinda, my palate was taken by surprise. This vegetable-based recipe was different from the marinara-slathered dishes I was accustomed to, yet the authenticity of its tastes immediately struck a chord. The rich amalgamation of spices, the heat of green chilies countered by the sweetness of the apple gourd (also known as tinda) brought forth an explosion of flavors that was hard to forget.
The health benefits were an added bonus. The apple gourd or tinda is a power-packed choice that’s rich in antioxidants, Vitamin A, and fiber. It’s known to aid digestion, and its low calorie count makes it a favorite amongst those watching their waistline. Plus, the spices lead this dish right into the heart of healing Indian Ayurveda.
A Versatile Companion
Bharwan Tinda compares favorably to the flavors found in my favorite stuffed bell pepper dish, with its stuffed element and the blend of spices. If you’re wondering which dishes this recipe might work well with, look no further than a simple basmati rice; the mild flavor of the rice brings out the zest of the Bharwan Tinda. I particularly enjoy pairing this dish with a fresh yoghurt raita, lending a cooling balance to the spices.
In conclusion, the Bharwan Tinda recipe occupies a special place in my culinary journey- a strong reflection of love for global flavors fused with a deeply rooted love for family gatherings at the dining table. Just another testament to the fact that food always tastes better when shared with loved ones.
What You’ll Need
- 1.5 pounds of apple gourd (tinda)
- 2 large onions, finely chopped
- 2 large tomatoes, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger, finely chopped
- 2 teaspoons turmeric powder
- 2 teaspoons red chili powder
- 2 teaspoons mango powder (amchur)
- 2 teaspoons coriander powder
- 2 teaspoons garam masala powder
- 2 teaspoons fennel seeds
- 6 tablespoons oil for cooking
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Method
Step One
Start the preparation by washing and completely drying the gourd (tinda). Scoop out the pulp from the gourd making sure it is hollow from inside but still holds its shape. Chop the scooped out pulp and keep it aside for further use.
Step Two
In a pan, heat 4 tablespoons of oil. Then add the fennel seeds and roast them for a minute. Add the chopped onions, ginger, and green chilies. Sauté these until the onions turn golden brown.
Step Three
To the sautéed mixture, add all the spices – turmeric powder, red chili powder, mango powder, coriander powder, and garam masala powder. Mix these ingredients well in the pan.
Step Four
Now add the finely chopped tomatoes to the pan. Cook the tomatoes till they become soft. Add the chopped pulp of the gourd to the mixture. Cook this mixture until it dries out. Add salt to taste.
Step Five
The mixture cooked in the pan is used to stuff the hollowed gourds. Ensure that it is filled well.
Step Six
Heat the remaining 2 tablespoons of oil in another pan. Place the stuffed gourds gently in the pan. Cover the pan and let it cook on low heat. Turn the gourds occasionally to ensure they are cooked evenly from all sides.
Step Seven
Once the gourds become soft and well cooked, turn off the heat. The Bharwan Tinda is now ready to serve. Garnish it with freshly chopped cilantro. Enjoy it hot with roti, naan or rice!
