Stuffed Round Gourd bharaye Tinday

Stuffed Round Gourd (Tinday)

Recipe: Type: Main

Cuisine: Pakistani

Much like any other child, I had a special hatred for the deceptive ‘tinda’ which looked just like a potato but much to my dismay, wasn’t one. However, as I grew older I developed a taste for the stuffed gourds which my aunt was a pro at making. A few weeks ago, I happened to come across fresh round gourds in the market and instantly thought of recreating the dish and it proved to be quite a success! Take a look at the following recipe. Addiction guaranteed!


  • Small round gourds (peeled and de-cored) 10
  • Onions (sliced) 3
  • Tomatoes (chopped) 3
  • Coriander seeds powder 2 tsp
  • White cumin seeds 1 tsp
  • Kalonji seeds (optional) ½ tsp
  • Salt (to taste)
  • Green chillies (diced) 2-3
  • Red chillies (to taste or 1-2 tsp)
  • Water 1 cup


  1. In a large, flat pan, heat 2 tbsp oil on medium heat.
  2. Fry the onions until they become transparent.
  3. Add the tomatoes and allow them to cook for 5-10 minutes; mix well.
  4. Add the salt, red chillies, coriander powder and white cumin seeds.
  5. Using a hand blender, process the onions and tomatoes to make a thick gravy. Remember, do not let it become a paste.
  6. Cook the gravy until the oil rises to the top. Half of this gravy will be used to stuff the gourds.
  7. Fill the gourds with the gravy using a small teaspoon. When all the gourds are stuffed, place them in the leftover gravy.
  8. Add a cup of water to the gravy.
  9. Allow the pan to cook on low heat until the gourds become tender. Add more water if needed.
  10. Serve the gourds in a flat dish, topped with green chillies.`


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