Tinda Stuffed with Paneer and Mint~ Dedicated to Mom

 I decided to make tinda and started to make Tinda Do piyaza that I had seen here.

However as I started long lost memories of how we, that is we siblings, hated this vegetable as kids swamped me. We always fought with my mother when we saw this vegetable. But in the sweltering heat of Nagpur and Akola where we spent our childhood in the summer very few vegetables were available. One was Gola Bhaji and other dhemsa or tinda. Poor mom had nothing to make, she must have been so frustrated…

How I wish I had the chance to just say Thanks to her.  I dedicate this recipe to her for Mother’s Day. This is something that she would have enjoyed and told me how else to improve it.
Like I said I started to make do piyaza but somehow I deviated and this recipe just happened.

250 grms tinda or dhemsa
2 onions, finely chopped 
2 tomatoes, finely chopped 
150 grams paneer +3 tblsp grated
1 tblsp cashew nuts
5 flakes garlic
1 tsp ginger paste
Mint leaves, a handful
Coriander, a few springs
1 tsp Garam masala
½ tsp turmeric
1 tsp chili powder (adjust as per taste)


1.  Cut the tinda in two and scoop out the seeds using the melon scoop. Since I got very tender tindas I used the seeds as my filling in case the seed are mature discard the seeds.
2.  Transfer to a microwave dish and micro for 4-5 minutes with 1-2 tblsp of water till the tinda are a bit tender. Adjust the timing to suit your microwave. Cool.
3.  In the mixer/blender add the paneer, cashew nuts, garlic, ginger, mint, coriander, salt and 2 tblsp of onion (as the blades do not the mix in my jar you may omit adding onions) blend to a fine paste using 1 tblsp water if needed.
4.  In a thick bottomed kadhai/wok heat oil add the onion fry till translucent.
5.  Next add the tomatoes and fry till they become mushy. Add the scooped seeds and fry for 4 minutes.
6.  Add the garam masala, turmeric and chili powder, salt. Mix well and cool.
7.  Take the tinda and add the onion mixture in the scooped out portion and place back in the kadhai. Fill all the tindas.
8.  Now pour the paneer and mint mix on the tindas evenly. Check the seasonings. Garnish with the grated paneer.
9.  Cover the kadhai and cook till the steam escapes from the lid. Remove from fire and let the whole thing cool down before you lid.
Tastes best with hot fulkas.

 I have used lesser paneer as my FIL  cannot eat paneer and I did not want to make another vegetable. You can use more paneer say about 200 to 250grams. It will taste beautiful.





19 thoughts on “Tinda Stuffed with Paneer and Mint~ Dedicated to Mom

  1. cookingvarieties May 13, 2012 at 6:24 pm Reply

    hi dear HAPPY MOTHERS DAY TO YOU TOO.on special occasion like this, we will always remember our mothers and wish they had the best of things in life… like the best of health and food

  2. Julie May 13, 2012 at 9:46 pm Reply

    Yummy yum stuffing!!Happy Mother's day dear!!

  3. Akila May 14, 2012 at 1:41 am Reply

    Very yummy

  4. Harini-Jaya Rupanagudi May 14, 2012 at 2:10 am Reply

    very interesting to stuff tinda!

  5. Kaveri Venkatesh May 14, 2012 at 3:01 am Reply

    Never thought of stuffing tinda with this amazing combination. Wonderful recipe SYF & HWS – Fennel Seeds

  6. Sravs May 14, 2012 at 3:06 am Reply

    Tasty and delicious one !!Ongoing event CC:Mom’s Recipe

  7. Priya Sreeram May 14, 2012 at 5:01 am Reply

    sweet post arcchana; nice recipe

  8. Sobha Shyam May 14, 2012 at 5:23 am Reply

    wow, such an interesting recipe, looks awesome 🙂

  9. Priya May 14, 2012 at 8:53 am Reply

    Wat an excellent stuffed tindas, simply loved ur filling..Happy mother's day Archana.

  10. Mythreyi May 14, 2012 at 12:13 pm Reply

    Looks so mouth watering… Archana!-MythreyiYum! Yum! Yum!

  11. Spice up the Curry May 14, 2012 at 1:29 pm Reply

    curry looks delicious. I think it happens to everyone. the veggie you dont like in childhood and then you love that veggie when you are elder.

  12. the mad May 14, 2012 at 4:45 pm Reply

    Thanks a lot ladies.

  13. Shobha May 14, 2012 at 5:33 pm Reply

    Looks yummy.. we don't get tindas in Brazil.. miss them.

  14. Vidhya Subramony May 14, 2012 at 8:48 pm Reply

    wow very nice, Belated Mothers day wishes..Pls check out my Giveawayand do participate

  15. Sangeetha May 14, 2012 at 11:08 pm Reply

    very interesting and innovative recipe…sounds so yummy with all time fav paneer filling !!Spicy Treats

  16. Gayathri Kumar May 15, 2012 at 12:03 am Reply

    I rarely get Tinda here, but didn't know what to do with it. Now if I see it again, I am going to prepare stuffed tindas. Nice recipe….

  17. KParthasarathi May 15, 2012 at 12:25 am Reply

    I have also a dislike for Tinda though my wife loved it.I like the idea of scooping out the inner content and making this dish.The picture is niceThanks for your wisheskpartha12@gmail.com

  18. vaishali sabnani May 15, 2012 at 5:02 am Reply

    I am a grt fan of these tindas…lovely recipe there.

  19. Hemavathi Murari May 24, 2012 at 5:00 am Reply

    Archana: Your recipe really rocks and this one is a real great one. I enjoyed.Hema's Adugemane

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