Chef Reetika Gill, founder-chef of Curry Singh Kitchen in Gurugram, has revealed her signature recipe for Bharva Tinda, a stuffed apple gourd dish that became a guest favourite on her seasonal menu in 2017. The dish, which she learned from her Shashi Aunty, is a celebration of Punjabi home cooking and continues to be a sought-after item.
The Story Behind the Recipe
Gill recalls learning the recipe from her dear Shashi Aunty, who warmly invited her into the kitchen with the words, “Aaja marjaniye, main tenu bana ke dava tinde.” That moment of shared cooking left a lasting impression. “Every time I prepare Bharva Tinda, I’m reminded of Shashi Aunty’s kitchen and the joy of preserving and sharing traditional recipes that deserve to be celebrated,” Gill said.
Ingredients and Preparation
The recipe uses 250 grams of tinda (apple gourd), half a cup of channa dal, a pinch of ajwain (carom seeds), two finely chopped green chillies, one tablespoon of chopped fresh coriander, half a teaspoon of amchur (dry mango powder), rock salt to taste, two tablespoons of mustard oil, half a teaspoon of cumin seeds, one tablespoon of coriander powder, a pinch of turmeric powder, half a teaspoon of red chilli powder, hot water as needed, and half a piece of crushed Amritsari vadi.
To prepare, boil the channa dal with a little salt and turmeric until just cooked, then drain and set aside. Peel the tinda and carefully scoop out the centre to create a cavity for stuffing; finely chop the scooped-out flesh. In a bowl, combine the boiled channa dal, chopped tinda, ajwain, green chillies, chopped coriander, amchur, and rock salt. Stuff each hollowed tinda with this filling.
Cooking Method
Heat mustard oil in a karahi and add cumin seeds, allowing them to splutter. Add the stuffed tindas and cook for 5-6 minutes, turning gently. In a small bowl, mix coriander powder, turmeric, red chilli powder, and a little salt with enough water to form a smooth paste. Pour this masala mixture over the tindas, add any remaining channa dal stuffing to the pan, cover, and cook for another 5-6 minutes. Add a little hot water as needed and continue cooking gently over low heat until the tindas are tender. Stir in the crushed Amritsari vadi and cook for a further 3-4 minutes. Garnish with fresh coriander and a drizzle of ghee. Serve hot with freshly made roti.
Impact and Legacy
Bharva tinda was one of the most-loved dishes on the Curry Singh Kitchen seasonal menu in 2017, with guests often returning to request it by name. Gill, who also heads Gourmet Gill Catering, a luxury Indian catering company, emphasises the importance of traditional recipes. The dish, simple and wholesome, pairs beautifully with hot roti and remains a timeless celebration of Punjabi home cooking.
