Bharva tinda/indian round gourd

Name: Bharva tinda/indian round gourd
Total time: 900 s
Yield: 4-5 servings
Cuisine: Indian
Ingredients: 1/2 kg, approx. 8 - 9 pieces Tinda, preferably medium sized; 1 cup half boiled dry moong dal (yellow lentils); 1/2 cup grated paneer (cottage cheese); 1 1/2 tsp red chilli powder; 1 1/2 tsp garam masala; 1 1/2 tsp dry Mango powder (aamchur); 1 tsp turmeric powder; 1 tsp coriander powder; 1 tsp cumin seeds; 1 tbsp Julliene green chilli- ginger mix; 2 tbsp oil; to taste Salt; 1/2 glass water or as required; As required Fresh coriander for garnishing

Cook Veg @cook_14539026

Want to make some special dish and make some one special! Then Bharva (stuffed) sabjis/ vegetables are the first choice. Bharva Tinda also known as Indian Round Gourd or Apple Gourd is a sabji which is easy to make and very very impressive to serve too.

Apart from it's finished looks, this sabji is very very light to the tummy though stuffed with cottage cheese
( paneer) as one of the ingredients. So, next you have guests, include the Bharva Tinda sabji in your menu list.

Cook Veg @cook_14539026

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Ingredients

15 minutes

4-5 servings

1/2kg, approx. 8 - 9 pieces Tinda, preferably medium sized
1 cuphalf boiled dry moong dal (yellow lentils)
1/2 cupgrated paneer (cottage cheese)
1 1/2 tspred chilli powder
1 1/2 tspgaram masala
1 1/2 tspdry Mango powder (aamchur)
1 tspturmeric powder
1 tspcoriander powder
1 tspcumin seeds
1 tbspJulliene green chilli- ginger mix
2 tbspoil
to tasteSalt
1/2 glasswater or as required
As requiredFresh coriander for garnishing

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Steps

15 minutes

1

Wash the dal and let it be soaked in water. In a pan heat 1/2 tbsp oil. When the oil is heated, add the dal removing the water. Add salt, 1/4 tsp turmeric powder and 1/3 glass of water. Cover the lid of the pan and let the flame be on high. When the water is used, turn off the flame and transfer the prepared dal and let it cool.
2

Wash the tindas and wipe them dry. Slice off both ends and scrape off
thick skin. Slit each tinda into four
without separating the piece. Keep aside. In a bowl, mix the prepared moong dal, paneer, green chilli- ginger mix etc all the ingredients except cumin seeds and fresh coriander.
3

Stuff this prepared masala in each Tinda. Heat the oil in a pan. Add the cumin seeds simultaneously. When they crackle, add the stuffed tindas and sprinkle the remaining water. Cover the lid of the pan. Let the flame be on simmer.
4

After about 7- 8 minutes, open the
lid and shift the tindas upside down.
Close the lid. Turn off the flame after 10 - 12 minutes. The tindas are ready to serve.
Garnish with fresh coriander leaves before serving.