Ingredients
- 8-10 small tender tinda (apple gourds), about 600 g
- roasted peanuts, coarsely ground
- gram flour (besan), dry-roasted
- salt, then adjust to taste
- mustard oil or neutral cooking oil, divided
- lemon juice
- chopped fresh coriander
- water, as needed
Vegan Recipe
Bharwa Achari Tinda
Tender apple gourds stuffed with a peanut-besan achari filling and cooked as a dry Punjabi-style sabzi.
Method
Wash the tinda, scrape the skin lightly and make a deep cross slit without cutting through the base.
Mix peanuts, roasted gram flour, 10.5 g of Bharwa Achari Masala, salt, lemon juice, coriander and 10 ml oil into a crumbly filling.
Stuff each tinda generously and retain any leftover mixture.
Heat the remaining oil in a heavy pan, arrange the tinda in one layer and cook covered on low heat for eight minutes.
Turn gently, add the leftover filling and a small splash of water, then cover and cook for another twelve to fifteen minutes.
Uncover and reduce until the tinda are tender and the masala forms a dry coating.
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