Bharwan Tinde

Ohh gawwdd …. tell me that we all hate tindas. Yes ! While growing up i hardly liked it other than the stuffed version. Papa would buy kilos of it during season since he loved them. We siblings would make faces at the very sight of it. I loved the stuffing coz it has dominant taste of fennel seeds stirring the earthy sweetish taste along with rustic flavors of roasted coriander seeds makes it different again following the satvik preparation. One can definitely add grated onion but for me my maa’s recipe has a special touch. I love to eat it with ghee wale chawal.



250-300gms fresh soft tindas

2 tablespoon fennel seeds

2 tablespoon coriander seeds

1-2 whole dry red chillies

1 teaspoon nigella seeds

1 tablespoon cummin seeds

1 teaspoon mustard seeds

1 teaspoon tumeric

Half teaspoon red chilli powder (avoid if ur whole chillies are hot)

2 -3 tablespoon mustard oil

Salt to taste

Half cup of water

Dry roast the masalas (minus tumeric powder & chilli powder). Once it cools down make a coarse powder. Add tumeric powder, salt and half teaspoon of oil . Mix well. Clean and prepare the tindas cutting cross for filling. Stuff them nicely . In a kadhai heat the oil to smoking point. Add the stuffed tindas and sprinkle water and cover to cook until done. Sprinkle water in between if required till tindas are done well.

I love to eat it with ghee wale chawal.

Published by uma isabel

Home chef, Foodwriter & Event Manager

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