How to make Bharwan Tinda Masala -

Round gourds stuffed with dried masala powders and cooked with onion and tomato

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Tinda (टिंडा), Masala powder (मसाला पावडर)

Cuisine : Punjabi

Course : Main Course Vegetarian

For more recipes related to Bharwan Tinda Masala checkout Bharwan Tinda, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Kale Vatanyachi Ussal Paneer Kesari Vari ka Pulao - SK Khazana Shahi Paneer

Bharwan Tinda Masala

Bharwan Tinda Masala Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 6-10 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Bharwan Tinda Masala Recipe

  • Tinda peeled and slit 8-10 medium

  • Masala powder

  • Coriander powder 1 teaspoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Dried mango powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder (deghi mirch) 1 teaspoon

  • Garam masala powder 1/4 teaspoon + for garnishing

  • salt to taste

  • Oil 1 tablespoon

  • Onion Finely chopped 1 medium

  • Ginger chopped one-inch pieces

  • Tomato finely chopped 1 medium

  • coriander leaves chopped 1 tablespoon


Step 1

Combine coriander powder, fennel powder, dried mango powder, turmeric powder, chilli powder, garam masala powder and salt in a bowl and mix well.

Step 2

Reserve some prepared masala and stuff the remaining masala intothe gourds.

Step 3

Heat oil in a non-stick pan; add onion and ginger and saute till onion turns golden. Add tomato and cook till pulpy.

Step 4

Reduce heat, add remaining masala and mix well. Add stuffed round gourds, mix, cover and cook for 1-2 minutes. Add some water mix, cover and cook on low heat till gourds are fully done.

Step 5

Serve hot garnished with some garam masala powder and coriander leaves.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.