Achari stuffed Tinday- Bharwan Tinday Recipe By Food Fusion

Here’s a delicious recipe for **Achari Stuffed Tinday (Bharwan Tinday)** inspired by **Food Fusion**. This dish features tender tindas (apple gourd) stuffed with a tangy and spicy achari (pickle-style) filling, cooked in a flavorful gravy. It’s a perfect vegetarian dish that pairs well with roti or rice.

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### **Ingredients:**

#### **For the Stuffing:**
- 8-10 small tindas (apple gourd)
- 2 tbsp mustard oil (or any cooking oil)
- 1 tsp cumin seeds
- 1 tsp fennel seeds (saunf)
- 1/2 tsp nigella seeds (kalonji)
- 1 tsp mustard seeds (rai)
- 1 tsp fenugreek seeds (methi dana)
- 1 tbsp ginger-garlic paste
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
- 1 tsp mango powder (amchur)
- 1 tsp pickle masala (optional, for extra tanginess)
- Salt to taste
- Fresh coriander leaves (chopped, for garnish)

#### **For the Gravy:**
- 2 tbsp oil
- 1 medium onion (finely chopped)
- 1 medium tomato (finely chopped)
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 cup yogurt (whisked)
- 1/2 cup water
- Salt to taste
- Fresh coriander leaves (for garnish)

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### **Instructions:**

#### **1. Prepare the Tindas:**
1. Wash the tindas thoroughly and pat them dry.
2. Peel the skin lightly (optional) and make a slit lengthwise, keeping one end intact to create a pocket for stuffing.
3. Scoop out the seeds gently using a spoon. Set aside.

#### **2. Prepare the Stuffing:**
1. Heat mustard oil in a pan. Add cumin seeds, fennel seeds, nigella seeds, mustard seeds, and fenugreek seeds. Let them splutter.
2. Add chopped onions and sauté until golden brown.
3. Add ginger-garlic paste and sauté for a minute.
4. Add chopped tomatoes and cook until they soften and the oil separates.
5. Add turmeric powder, red chili powder, coriander powder, garam masala, mango powder, pickle masala, and salt. Mix well.
6. Cook the mixture until it thickens and becomes a dry stuffing. Remove from heat and let it cool slightly.

#### **3. Stuff the Tindas:**
1. Stuff the prepared mixture into the tindas, pressing gently to fill them completely.
2. Secure the slit with a toothpick if needed (optional).

#### **4. Prepare the Gravy:**
1. Heat oil in a pan. Add chopped onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add chopped tomatoes and cook until they soften and the oil separates.
4. Add turmeric powder, red chili powder, coriander powder, and cumin powder. Mix well.
5. Add whisked yogurt and cook on low heat, stirring continuously, until the gravy thickens.
6. Add water and salt. Mix well and bring the gravy to a gentle simmer.

#### **5. Cook the Stuffed Tindas:**
1. Gently place the stuffed tindas into the gravy.
2. Cover and cook on low heat for **15-20 minutes**, or until the tindas are tender and the flavors are well combined.
3. Garnish with fresh coriander leaves.

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### **Serving:**
- Serve the **Achari Stuffed Tinday** hot with roti, naan, or steamed rice.
- Enjoy the tangy and spicy flavors of this unique dish!

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This recipe is a great way to enjoy tindas with a flavorful twist. The achari stuffing and rich gravy make it a standout dish. Let me know if you need any further tips or adjustments! 😊