Ember Crest recipe
Bharwa Achari Tinda
Tender apple gourds stuffed with a peanut-besan achari filling and cooked as a dry Punjabi-style sabzi.
- Prep
- 20 mins
- Cook
- 30 mins
- Serves
- 4
- Level
- Medium
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Ingredients
- 8-10 small tender tinda (apple gourds), about 600 g
- 50 g roasted peanuts, coarsely ground
- 35 g gram flour (besan), dry-roasted
- 4.5 g salt, then adjust to taste
- 35 ml mustard oil or neutral cooking oil, divided
- 1 tbsp lemon juice
- 2 tbsp chopped fresh coriander
- 80 ml water, as needed
- 10.5 g Bharwa Achari Masala
Instructions
- 1Wash the tinda, scrape the skin lightly and make a deep cross slit without cutting through the base.
- 1Mix peanuts, roasted gram flour, Bharwa Achari Masala, salt, lemon juice, coriander and 10 ml oil into a crumbly filling.
- 2Stuff each tinda generously and retain any leftover mixture.
- 3Heat the remaining oil in a heavy pan, arrange the tinda in one layer and cook covered on low heat for eight minutes.
- 4Turn gently, add the leftover filling and a small splash of water, then cover and cook for another twelve to fifteen minutes.
- 5Uncover and reduce until the tinda are tender and the masala forms a dry coating.
Recipe notes
Small tender tinda cook more evenly and contain fewer hard seeds than large mature ones. Bharwa Achari Masala contributes regular salt and black salt; use the measured seasoning salt below, then adjust only after tasting near the end of cooking.
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