Bharva tinda was one of the most-loved dishes on the Curry Singh Kitchen seasonal menu in 2017. Guests often returned asking for it by name, making it one of my signature recipes.
I learned to make this dish from my dear Shashi Aunty. I still remember standing in her kitchen when she affectionately said, “Aaja marjaniye, main tenu bana ke dava tinde”. Those words, and the warmth with which she shared her cooking, have stayed with me ever since.
Tinda is a wonderfully versatile vegetable. Stuffed with a flavourful filling and cooked gently over a slow flame, it transforms into a comforting, wholesome dish that pairs beautifully with hot, fresh roti. Every time I prepare Bharva Tinda, I’m reminded of Shashi Aunty’s kitchen and the joy of preserving and sharing traditional recipes that deserve to be celebrated.
Bharva tinda
Ingredients
Tinda (apple gourd) 250 gm
Channa dal ½ cup
Ajwain (carom seeds) A pinch
Green chillies (finely chopped) 2
Fresh coriander leaves (chopped) 1 tbsp
Amchur (dry mango powder) ½ tsp
Rock salt To taste
Mustard oil 2 tbsp
Cumin seeds ½ tsp
Coriander powder 1 tbsp
Turmeric powder A pinch
Red chilli powder ½ tsp
Hot water As required
Amritsari vadi (crushed) ½ piece
Method
Boil channa dal with a little salt and turmeric until just cooked. Drain and set aside.
Peel the tinda and carefully scoop out the centre to create a cavity for stuffing. Finely chop the scooped-out flesh.
In a bowl, combine the boiled channa dal, chopped tinda, ajwain, green chillies, chopped coriander, amchur and rock salt.
Stuff each hollowed tinda with the prepared filling.
Heat mustard oil in a karahi. Add the cumin seeds and allow them to splutter.
Add the stuffed tindas and cook for 5-6 minutes, turning gently.
In a small bowl, mix the coriander powder, turmeric, red chilli powder and a little salt with enough water to form a smooth paste.
Pour the masala mixture over the tindas. Add any remaining channa dal stuffing to the pan, cover and cook for another 5-6 minutes.
Add a little hot water as needed and continue cooking gently over a low heat until the tindas are tender.
Stir in the crushed Amritsari vadi and cook for a further 3-4 minutes.
Garnish with fresh coriander and a drizzle of ghee.
Serve hot with freshly made roti.
—Founder-Chef of Curry Singh Kitchen in Gurugram, Chef Reetika Gill heads Gourmet Gill Catering, a luxury Indian catering company delivering bespoke culinary experiences