भरवां टिंडा | Bharwan Tinda | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

This one's a Punjabi dish where apple gourds (tinda) are stuffed with a mazedar masala and later cooked in tomato-onion gravy.

BHARWAN TINDA

Ingredients

6 apple gourds (tinda)
½ cup coriander seeds
¼ cup cumin seeds
2 tbsps fennel seeds
¼ tsp fenugreek seeds
5-6 black peppercorns
¼ cup gram flour
Salt to taste
1¼ tsps Tata Sampann Chilli Powder
½ tsp sugar
2 tbsps chopped fresh coriander
4 tbsps oil
½ lemon
½ tsp cumin seeds
2 medium onions, chopped
2 green chillies, chopped
1 tbsp ginger-garlic paste
2 medium tomatoes, chopped
¼ tsp turmeric powder
2 tbsps chopped fresh coriander
Chapati for serving

Method

1. Scrape the apple gourd, remove the top and the bottom portion and slit into quarters without cutting through.
2. Heat a nonstick pan. Dry roast coriander seeds, cumin seeds, fennel seeds, fenugreek seeds and black peppercorns till fragrant. Take the pan off the heat and allow to cool.
3. Dry roast gram flour in the same pan on medium heat for 4-5 minutes.
4. Grind the roasted spices coarsely.
5. Transfer roasted gram flour in a bowl. Add 2 ½ tbsps ground mixture, salt, 1 tsp Tata Sampann Chilli Powder, sugar, coriander and mix well.
6. Add 2 tbsps oil and mix well. Squeeze lemon and mix well. Add 2 tbsps water and mix well.
7. Stuff the apple gourds with this mixture and set aside.
8. Heat remaining oil in a nonstick pan. Add cumin seeds and once they start to change the colour, add onions, chillies and sauté till onions turn golden brown.
9. Add ginger-garlic paste and sauté for 30 seconds. Add tomatoes, salt and mix well. Cover and cook till tomatoes are pulpy.
10. Add the remaining spice, turmeric powder, remaining Tata Sampann Chilli Powder and mix well.
11. Add ½ cup water and mix well. Arrange the stuffed apple gourds and mix lightly. Sprinkle ¼ cup water, cover and cook for 10-15 minutes.
12. Add coriander and mix lightly.
13. Transfer into a serving bowl and serve hot with chapati.

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