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Bharwa Tinda

Nandini Rathore
60 minutes
Prep Time
30 minutes
Cook Time
8 People
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Each time it makes me feel nostalgic bout my childhood memories where Ma used to try daily new tricks to feed her kids but this one was a great hit and we just called it tasty bombs without knowing that it was made with Tinda.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • UP
  • Roasting
  • Boiling
  • Main Dish
  • Healthy

Ingredients Serving: 8

  1. For filling=Moong dal chilka soaked 1 cup
  2. Tinda 6-8 pieces
  3. Ginger garlic paste 1 tbsp
  4. Chopped coriander 1 tbsp
  5. Ginger grated 1tbsp
  6. Green chillies 2 tsps chopped
  7. Salt to taste
  8. For gravy= onion medium sized chopped 1
  9. Garlic cloves 7-8
  10. Red chillies 3-4
  11. Garam masala powder 2tsps
  12. Kashmiri red chillies powder 1 tsp
  13. Turmeric powder 1tbsp
  14. 2 black cardamoms
  15. 3-4 cloves
  16. Cinnamon 1 inch piece
  17. Bay leaves 2
  18. Oil 2 tbsp
  19. Tomatoes chopped 1 cup
  20. Salt to taste


  1. Soak moong dal for 1/2hour and grind coarsely.
  2. Add Ginger garlic paste ,chopped green chillies and a little salt to dal
  3. First of all cut the caps from tindas and scoop out the pulp to make a hollow space .
  4. Add tinda extract into the dal mixture and fill all tindas with this dal mixture.
  5. Replace the cap over the tindas after filling and tie tightly with thread .
  6. Now grind all ingredients (except tomatoes) of gravy into a smooth paste.
  7. Heat up the oil and roast masala paste into it till it leaves the oil .
  8. Add tomatoes and tindas , roast for more 5 minutes.
  9. At the end add 3 cups of water and cook covered in a pressure cooker for 5 minutes on simmer heat.
  10. After 2 whistles put the heat off and let it cooled to normal temperature
  11. Serve hot with chapatis or rice and enjoy eating.

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Shelly Sharma
Shelly Sharma   May-13-2018

Would love to try this.

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