Ingredients
- 500 g tindas
- 1/4 cup clarified butter
- 1 tsp mango powder
- salt to taste
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp chilli powder
- 1/2 tsp ginger powder
- 1/4 tsp asafoetida
- 1 tbsp fennel seeds
- 1/3 tsp fenugreek seeds
- 1 tsp cumin seeds
- Chopped mint leaves to garnish
Bharwan tinda is dish that originates from the state of Rajasthan in India. Many people may not have heard of tinda as it is a slightly rare vegetable. Tinda, also called “Indian squash”, “round melon”, “apple gourd”, or “baby pumpkin” is the only member of the genus Praecitrullus.
Health Benefits
The apple gourd, also known as tinda, is a rare vegetable for some people, which is too bad because, not only does this treat have an interesting taste, but it also has a slew of health benefits to offer. It helps soothe digestive issues and contains antioxidants which help control blood pressure and treat heart disease. This gourd also helps to detoxify the body because of its high water content; the water in the tinda helps the kidneys functionality.
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How to make Bharma Tinda
Note: In season the vegetable is so tender that you may not need to scrape at all.
Note: Take care not to separate the pieces.
Note: Pack as tightly as you can.
Note: It takes about an hour during which you should check on it a few times. Note:Sprinkle some water if the vegetables stick to the kadhai.
Trivia Tinda is a famous nickname among Punjabi families in India. |
