Name: Bharwa Tinda recipe by Nandini Rathore at BetterButter
Prep time: 60 min
Cook time: 30 min
Total time: 90 min
Yield: 8
Ingredients: For filling=Moong dal chilka soaked 1 cup; Tinda 6-8 pieces; Ginger garlic paste 1 tbsp; Chopped coriander 1 tbsp; Ginger grated 1tbsp; Green chillies 2 tsps chopped; Salt to taste; For gravy= onion medium sized chopped 1; Garlic cloves 7-8; Red chillies 3-4; Garam masala powder 2tsps; Kashmiri red chillies powder 1 tsp; Turmeric powder 1tbsp; 2 black cardamoms; 3-4 cloves; Cinnamon 1 inch piece; Bay leaves 2; Oil 2 tbsp; Tomatoes chopped 1 cup; Salt to taste

ABOUT Bharwa Tinda RECIPE

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.

Ingredients Serving: 8

For filling=Moong dal chilka soaked 1 cup
Tinda 6-8 pieces
Ginger garlic paste 1 tbsp
Chopped coriander 1 tbsp
Ginger grated 1tbsp
Green chillies 2 tsps chopped
Salt to taste
For gravy= onion medium sized chopped 1
Garlic cloves 7-8
Red chillies 3-4
Garam masala powder 2tsps
Kashmiri red chillies powder 1 tsp
Turmeric powder 1tbsp
2 black cardamoms
3-4 cloves
Cinnamon 1 inch piece
Bay leaves 2
Oil 2 tbsp
Tomatoes chopped 1 cup
Salt to taste

Instructions

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

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