Stuffed Tinde

Indian baby pumpkins stuffed with a delicious spicy masala. A wonderful dish that can be served as a side with dal & rice or on it’s own with roti or paratha.

Time: 30 minutes


Serves: 4

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  1. 8 baby pumpkins (tinde)
  2. 2 onions, finely chopped
  3. 2 teaspoons freshly ground garlic
  4. 2 teaspoons freshly ground ginger
  5. 2 tomatoes
  6. 2 tablespoons oil
  7. 1 teaspoon turmeric powder
  8. 1/2 teaspoon amchur powder
  9. 1 teaspoon coriander powder
  10. 1/2 teaspoon cumin seed powder
  11. 1 teaspoon red chilli powder or to taste
  12. Salt to taste


  1. Grind the tomatoes into a fine paste and keep them aside.
  2. Heat oil in a pan and add the finely chopped onions and salt. Saute till onions become translucent. Add freshly ground ginger, garlic, turmeric powder, coriander powder, cumin seed powder, amchur and red chilli powder. Saute for another 1-2 minutes or till the onions turn golden brown in colour.
  3. Add tomato paste and cook on a medium heat while stirring occasionally till it reduces to a thick masala paste and oil starts separating from this masala paste. Keep it aside and let it cool.
  4. Make 2 slits in the baby pumpkins to make a cross that divides each baby pumpkin into 4 parts joined at the stem.
  5. Stuff each baby pumpkin generously with masala paste.
  6. Heat oil in a broad pan, add the stuffed baby pumpkins and cover the pan. Cook on low heat for 3-4 minutes and carefully turn them over with the help of a spatula. Cover the pan again and cook for another 3-4 minutes on low heat. Uncover the pan and add any leftover masala to the pan. Cook for another 2-3 minutes or till the baby pumpkins are cooked.
  7. Garnish with coriander leaves and serve hot with roti or paratha.

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