Bharwan Tinda

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.

Ingredients

g tindas: 500

cup clarified butter: 1/4

tsp mango powder: 1

salt to taste

tsp turmeric: 1/2

tbsp coriander powder: 1

tsp chilli powder: 1

tsp ginger powder: 1/2

tsp asafoetida: 1/4

tbsp fennel seeds: 1

tsp fenugreek seeds: 1/3

tsp cumin seeds: 1

Chopped mint leaves to garnish

How To Make Bharwan Tinda

1. Wash the round gourd and wipe dry.
   1. Snip off both ends and scrape off thick skin if any.

Note: In season the vegetable is so tender that you may not need to scrape at all.

2. Make slits like a plus sign from one end, to the other end.

Note: Take care not to separate the pieces.

3. Stuff the masala filling into the slits in the gourds.

Note: Pack as tightly as you can.

4. Heat the clarified butter in a heavy-based kadhai.
   1. Add the round gourds into it.
   2. Add the leftover masala if any and stir-fry over high heat till they turn glossy.
5. Lower heat and cook covered till tender.

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.

6. Garnish with mint leaves.
7. Serve and enjoy! 

Trivia 

Tinda is a famous nickname among Punjabi families in India.