Stuffed Tinda (Indian Apple Gourd)

by Kamala on February 20, 2010


Stuffed_Tinda_Indian_Apple_Gourd_1 Tinda (also known as Indian Apple Gourd) looks like green apple. Tinda is well known in north India. My first introduction to this vegetable was in a party. The dish tasted nice and it tastes like other gourds. Later when I saw Tindas in the market, I was excited and wanted to try out in my kitchen.

I prepared Stuffed Tinda. Stuffing is easy and makes it more tasty also.

Cooking time: 30 minutes. (I cooked them partially in micro wave oven)


  • Tinda – 6 no
  • Ginger garlic paste – 1 table spoon
  • Cottage cheese or paneer – 100 gram
  • Potato – 1 no Stuffed_Tinda_Indian_Apple_Gourd_2
  • Green chilli – 2 no
  • Onion – 1 no
  • Mint leaves – few
  • Red chilli powder – ½ tea spoon
  • Cumin powder – ½ tea spoon
  • Garam masala powder – ½ tea spoon
  • Turmeric powder – ¼ tea spoon
  • Amchur (Amchoor) or dry mango powder – ½ tea spoon
  • Lemon juice – 1 tea spoon
  • Fennel seeds – 1 tea spoon for seasoning
  • Salt – as per taste
  • Oil – 2 tea spoon



  • Preparing tinda for stuffing: Wash and slightly peel or scrub the tindas out side; cut the top and keep it for use later; remove the seeds and other tender parts from inside to use it for stuffing.
  • Mix little salt with 1 tea spoon lemon juice and apply inner side of the tindas; keep them for marinating for 15 to 20 minutes.


  • Stuffing for tinda: Grate potato, crumble the paneer and chop green chilli, onion, mint leaves; chop also tender parts of tinda that were removed.
  • Heat a pan with 1 tea spoon of oil; add fennel seeds, onion, green chilli and fry for a while.

Stuffed_Tinda_Indian_Apple_Gourd_5 Stuffed_Tinda_Indian_Apple_Gourd_6

  • Add chopped tender parts of tinda, ginger garlic paste, mint leaves, salt and fry for few minutes; now add potato.

Stuffed_Tinda_Indian_Apple_Gourd_7 Stuffed_Tinda_Indian_Apple_Gourd_8

  • Add all dry spices, mix and fry for few minutes till all become soft and cooked; lastly add paneer, mix well for few seconds and remove.

Stuffed_Tinda_Indian_Apple_Gourd_9 Stuffed_Tinda_Indian_Apple_Gourd_10

  • Now the stuffing is ready.

Stuffed_Tinda_Indian_Apple_Gourd_11 Stuffed_Tinda_Indian_Apple_Gourd_12

  • Stuffing and cooking of tinda: Fill the tindas with stuffing; cover it with tinda tops and cook in microwave full power for 5 minutes only (you can cook them directly in a pan if you don’t want to micro cook as explained in the next step).

Stuffed_Tinda_Indian_Apple_Gourd_13 Stuffed_Tinda_Indian_Apple_Gourd_14 Stuffed_Tinda_Indian_Apple_Gourd_15

  • Now heat a pan with 1 tea spoon of oil; sprinkle little red chilli powder and little salt; add micro cooked tindas, cook for few minutes by turning all sides (if you don’t micro, cook frying time will increase); use a tooth pick to check tinda is soft and cooked.

Stuffed_Tinda_Indian_Apple_Gourd_16 Stuffed_Tinda_Indian_Apple_Gourd_17

  • Serve hot with chappati or rice.


Here is the cutaway section of a stuffed Tinda (Indian Apple Gourd)



  • Micro cooking helps to retain green colour of tinda even after cooking.

Stuffed Tinda uses fennel seeds for seasoning and is part of the event “JFI – Fennel” hosted by Siri’s Corner and created by Indira of Mahanandi.

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