Bharwa Tinda Masala Recipe

Bharwa Tinda Masala Recipe

60 Mins
5-6 People
15 Mins



Hey there! Welcome to my kitchen, where flavors come alive and memories are made. Today, I want to share with you a recipe that holds a special place in my heart - Bharwa Tinda Masala. Growing up, I was never a big fan of tinda (Indian round gourd), but all that changed when my mom introduced me to her version of stuffed tinda curry. The combination of spices, the aroma filling the kitchen, and the burst of flavors with every bite - it was a game-changer for me. Since then, Bharwa Tinda Masala has become a regular on our dining table, and each time I cook it, it takes me back to those cherished moments in my childhood kitchen.


Now, let's dive into the recipe and recreate those magical flavors together!




Recipe of Bharwa Tinda Masala


Portions Serving: 5-6 servings
Preparation Time: 15 minutes
Cooking Time: 60 minutes
Calories: 203 cal per portion





For Stuffing Masala:

  • 2 tsp Coriander Powder
  • 1 tsp Jeera Powder
  • 2 tsp Saunf Powder (fennel seeds)
  • 2 tsp Amchur Powder (dry mango powder)
  • 1 tsp Turmeric Powder
  • 1 tsp Salt
  • 1 tsp Red Chili Powder
  • ½ tsp Kalonji (nigella seeds)
  • 2 tbsp Mustard Oil

For Cooking Bhindi Sabji:

  • 2 tbsp Oil
  • 1 tsp Jeera (cumin seeds)
  • 3 Bay leaves
  • 1 cup Onion Paste
  • 1 tsp Ginger and Garlic Paste
  • 1 tsp Green Chili Paste
  • 1 tsp Coriander Powder
  • 1 tsp Red Chili Powder
  • ½ tsp Turmeric Powder
  • 1 cup Tomato Puree
  • 4 tbsp Curd (yogurt)
  • 1 tsp Salt
  • Water, as required
  • 1 tsp Kasoori Methi Powder (dried fenugreek leaves powder)
  • 1 tbsp Chopped Coriander





1. Prepare the Stuffing Masala:

  • In a bowl, combine coriander powder, jeera powder, saunf powder, amchur powder, turmeric powder, salt, red chili powder, kalonji, and mustard oil.
  • Mix all the ingredients thoroughly to create a flavorful stuffing mixture. Set it aside.

2. Prepare the Tinde and Onions:

  • Wash and clean the tinde and onions.
  • Trim the top and bottom parts of the tinde and scrape off the outer skin.
  • Make two perpendicular cuts on each tinde and onion to create a cross incision, preparing them to be stuffed.

3. Stuff the Tinde and Onions:

  • Generously stuff the prepared stuffing mixture into the tinde and onions, ensuring they are evenly filled with the masala.

4. Cook the Stuffed Tinde and Onions:

  • Heat a pan and add oil.
  • Carefully place the stuffed tinde and onions onto the pan.
  • Cook over medium to low flame, allowing them to gently sizzle and cook.
  • Add a splash of water to the pan, cover it with a lid, and let the tinde and onions cook on low flame until soft and tender. Occasionally stir gently to ensure even cooking.

5. Prepare the Gravy:

  • Heat another pan and add oil.
  • Once the oil is hot, add jeera and bay leaves, letting them splutter.
  • Add onion paste to the pan and sauté until golden brown.
  • Add ginger and garlic paste along with green chili paste, sautéing until fragrant.
  • Sprinkle in coriander powder, turmeric powder, and red chili powder, stirring well to coat the ingredients. Cook until the spices release their aromas.
  • Add tomato puree to the pan and cook until it releases oil, indicating it's nicely cooked.
  • Pour in the curd, stirring continuously, and let it cook for a few minutes until well combined.
  • Season the gravy with salt and water, allowing it to simmer for 1-2 minutes.
  • Finally, add kasoori methi and chopped coriander, giving it a final stir to incorporate all the flavors.

6. Assemble and Serve:

  • Transfer the shallow-fried tinde and onions to a serving plate.
  • Pour the prepared gravy over them, ensuring they are generously coated with the flavorful sauce.
  • Garnish with fresh coriander leaves for a burst of color and flavor.




About the Recipe:


Bharwa Tinda Masala is a traditional Indian dish made with round gourds stuffed with a flavorful spice mix and cooked in a tangy gravy. This recipe holds a special place in many households, including mine, as it transforms a humble vegetable like tinda into a delectable dish bursting with flavor.


Inspired by my mom's recipe, this Bharwa Tinda Masala combines a blend of aromatic spices like coriander powder, cumin powder, fennel powder, and amchur (dry mango) powder to create a rich and flavorful stuffing. The tinda and onion are then cooked in a tangy gravy made with tomatoes, yogurt, and spices, resulting in a dish that is both comforting and satisfying.


Whether served as a side dish with roti or rice, Bharwa Tinda Masala is sure to impress with its bold flavors and homely charm.



Cooking Tips:


  • Choose small to medium-sized tinda for the best texture and flavor.
  • Use a sharp knife to carefully scoop out the seeds and create space for the stuffing.
  • Roast the spices for the stuffing lightly to enhance their flavors.
  • Cook the stuffed tinda on low heat to ensure they are cooked through without losing their shape.
  • Garnish with fresh coriander leaves before serving to add a pop of color and freshness.



Pairing Guide:


Bharwa Tinda Masala pairs well with a variety of Indian bread like roti, paratha, or naan. It also complements steamed rice or pulao for a hearty meal. To balance out the flavors, serve with a side of yogurt raita or pickled onions.




Frequently Asked Questions about Bharwa Tinda Masala:


  1. Can I use any variety of tinda for this recipe?

    • It's best to use small to medium-sized tinda for this recipe as they have a tender texture and mild flavor.
  2. Can I prepare the stuffing in advance?

    • Yes, you can prepare the stuffing ahead of time and store it in an airtight container in the refrigerator for up to 2 days.
  3. How long does it take to cook Bharwa Tinda Masala?

    • Cooking time may vary but typically takes around 20-25 minutes on low heat for the stuffed tinda to cook through and absorb the flavors of the gravy.
  4. Can I customize the spice level of this dish?

    • Yes, you can adjust the spice level according to your preference by increasing or decreasing the amount of red chili powder used in the stuffing and gravy.
  5. Is Bharwa Tinda Masala a vegetarian dish?

    • Yes, Bharwa Tinda Masala is a vegetarian dish made with stuffed round gourds and flavorful spices.
  6. Can I use canned tomatoes for the gravy?

    • While fresh tomatoes are recommended for the best flavor, you can use canned tomatoes as a substitute if fresh ones are not available.
  7. What can I serve with Bharwa Tinda Masala?

    • Bharwa Tinda Masala pairs well with Indian bread like roti, paratha, or naan, as well as steamed rice or pulao.
  8. How do I know when the stuffed tinda are cooked?

    • The stuffed tinda are cooked when they are tender and can be easily pierced with a fork.
  9. Can I freeze leftovers of Bharwa Tinda Masala?

    • Yes, you can freeze leftovers of Bharwa Tinda Masala in an airtight container for up to 1 month. Simply reheat in the microwave or on the stovetop before serving.
  10. What makes Bharwa Tinda Masala unique?

    • Bharwa Tinda Masala stands out for its flavorful stuffing made with a blend of aromatic spices, which infuses the round gourds with bold flavors and transforms them into a delicious and satisfying dish.


Enjoy cooking and savoring this delightful Bharwa Tinda Masala with your loved ones!