Bharva Tinda

Tinda is a plant in cucurbits family, a prolific vine, and is grown as an annual.Plants are vigorous and productive. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten. This unique squash-like gourd is native to India and used a lot in North Indian  curry . For this recipe you need to use the small  tender ones.

Tinda - 8 small ones

For Stuffing

Onion - 2 cup chopped fine

Besan - 4 tbsp

Red Chilli Pw - 1  tsp

Coriander Pw - 2 tsp

Turmeric Pw - 1/4 tsp

Amchur Pw - 1 tsp

Jaggery/Gur - 2 tsp gratted

Salt to taste

Oil - 1 tbsp

For Gravy

Onion Paste - 1/4 cup 

Tomato - 1/2 cup , chopped fine

Ginger Garlic Paste -  1 tsp

Red Chili Pw -  2 tsp

Coriander leaves - 2 tbsp , chopped fine

Oil - 2 tbsp

1.  Scrape tinda , remove the top and scope out seeds.
2.  Partially cook tinda in salted hot water .
3.  Drain and keep aside.

 For Stuffing

1.  Heat oil and onion  and saute till light golden.
2.  Add besan cook till the raw smell is gone.
3.  Add all the masalas,salt and cook another minute .
4.  Add gur and mix well and check seasoning .
5.  Cool and stuff the tinda with the above mixture.

 For Gravy

1.  Heat oil and add ginger garlic paste .
2.  Cook for a minute and add onion paste.
3.  Cook till the oil separates and add chili powder.
4.  Add tomato and mix well and cover.
5.  Cook till the oil separates on medium flame.
6.  Add the stuffed tinda and 1/4 cup warm water.
7.  Cover and cook till the tinda is fork tender.
8.  Add 1/4 cup hot water if you need some gravy.
9.  Simmer for few minutes and garnish with coriander leaves