Bharwan Masala Tinda
A flavorful and quick-to-make stuffed tinda recipe that offers a crispy exterior and a soft, masala-coated interior.
Ingredients
Main Ingredients
- 1kgTinde
- 2cupMustard oil
Spices for the Filling
- 1tbspSalt
- 1tspRed chilli powder
- 1tspTurmeric powder
- 1tspCoriander powder
- 1tspGaram masala
- 1tspCumin seeds powder
- 1tspAnardana powder
For the Gravy
- 1cupOnion paste
- 1tbspGrated ginger
- 1cupFresh tomato puree
- 2cupWater
- 2tbspWater
- Chopped green coriander leaves
How to make Bharwan Masala Tinda
Preparing the Tinde
Wash and scrape the skin of the tinde. Slit each into four, keeping the end intact.
Heat mustard oil in a large pan and shallow fry the tinde until light golden. This will prevent them from getting mushy.
Preparing the Filling
Mix salt, red chilli powder, turmeric powder, coriander powder, garam masala, cumin seeds powder, and anardana powder together.
Fill the slit sides of the tinde with this masala.
Cooking the Gravy
Use the remaining oil in the pan. Add onion paste and cook for 2 minutes.
Add grated ginger and cook for another minute.
Add fresh tomato puree and cook until the gravy releases oil.
Add 2 tbsp of water and cook again for a minute.
Add the stuffed tinde and 2 cups of water. Cover and cook on medium heat until the tinde are tender, approximately 10-15 minutes.
Garnish with chopped green coriander leaves.
Tips & Tricks
Shallow frying the tinde before stuffing helps them retain their shape and texture.
Preeti Kalia
(@hobbi_espassion)
Authentic Punjabi Recipes Easy cooking videos Collabs- preetikalia179@gmail.com Jalandhar
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide SA 5000