Bharva tinda/indian round gourd
Bharva tinda/indian round gourd

Hello everybody, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, bharva tinda/indian round gourd. One of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Bharva tinda/indian round gourd is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Bharva tinda/indian round gourd is something which I’ve loved my entire life. They’re fine and they look fantastic.

Praecitrullus fistulosus, commonly known as Tinda, also called Indian squash, round melon, Indian round gourd or apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus. Common Name: Tinda Vernacular Names: Indian round gourd, Indian baby pumpkin.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook bharva tinda/indian round gourd using 14 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Bharva tinda/indian round gourd:
  1. Get 1/2 kg, approx. 8 - 9 pieces Tinda, preferably medium sized
  2. Take 1 cup half boiled dry moong dal (yellow lentils)
  3. Make ready 1/2 cup grated paneer (cottage cheese)
  4. Prepare 1 1/2 tsp red chilli powder
  5. Make ready 1 1/2 tsp garam masala
  6. Get 1 1/2 tsp dry Mango powder (aamchur)
  7. Get 1 tsp turmeric powder
  8. Get 1 tsp coriander powder
  9. Take 1 tsp cumin seeds
  10. Get 1 tbsp Julliene green chilli- ginger mix
  11. Make ready 2 tbsp oil
  12. Prepare to taste Salt
  13. Make ready 1/2 glass water or as required
  14. Get As required Fresh coriander for garnishing

Sign up for my FREE Beginners Guide to Delicious Indian Cooking. The tinda and plural called tinday (in Urdu ٹنڈه or ٹنڈے), also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus. "tinda" is also called. Wikipedia Article About Tinda on Wikipedia.

Steps to make Bharva tinda/indian round gourd:
  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.

The tinda, also called Indian round gourd, is an annual vine grown for its immature fruit, a vegetable especially popular in South Asia. A wide variety of indian gourds options are available to you, such as material, certification. Description The round gourds are small fruits indigenous to India. They are equally esteemed as a vegetable, medicinal plant, and animal fodder. They are apple-size, round, light green fruit, which are eaten cooked, pickled, or candied.

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