I have always been fond of tinde but dear husband wasn’t. He gradually got fond of this veggie and I started making various versions to keep him interested J  Here’s another version I made recently and boy, it was a success! Made these soft and tender stuffed tinde with mint parathas and it was a success. Here’s the recipe of this delicious Punjabi style tinde or apple gourd.

COOKING TIME:  20 minutes

Bharwa tinde


  1. Apple Gourd or tinde – 8
  2. Onion – 1, small
  3. Tomatoes – 2, large
  4. Turmeric powder or haldi – 2 teaspoons
  5. Red chilli powder or lal mirch powder – 1 teaspoon
  6. Dried coriander powder or dhaniya powder – 4-5 tablespoons
  7. Dried raw mango powder or amchur – 1 teaspoon
  8. Ginger garlic paste – 1 teaspoon
  9. Green chilli – 1
  10. Cumin seeds – 1 teaspoon
  11. Kasuri methi – 1 teaspoon
  12. Cooking oil – 1-2 tablespoons
  13. Salt – to taste


  1. Wash Take small and raw apple gourd or tinde and peel them off.
  2. Make small slits in the tinde and keep them aside.
  3. Take turmeric powder, red chilli powder, dry mango powder and 4 tablespoons of coriander powder in a small bowl.
  4. Add a tablespoon of salt and a tablespoon of cooking oil and mix well.
  5. Take a pointed knife and stuff the slits of the tinde with this spice mix.
  6. In a pressure cooker, add some oil.
  7. Add cumin seeds to the oil and then add finely diced onion.
  8. Let the onion turn brown. This will take 4-5 minutes.
  9. In a grinder, add the tomatoes, small piece of ginger and 3-4 garlic cloves and a green chilli.
  10. Grind them into a smooth paste.
  11. Once the onions have caramelized, add the tomato mixture and cook it on medium heat for 7-8 minutes till the oil separates.
  12. Add turmeric, red chilli, kasuri methi and coriander powder and some salt.
  13. Add the tinder into the cooker and add some water to it.
  14. Place the lid and keep this on high flame until there is a whistle.
  15. Let it cook on a low flame post that for about 2-3 minutes.
  16. Take it from the flame and wait for the pressure to be released.
  17. Serve hot with flat bread/rotis or mint parathas.