Peel the tinda and make a deep cut in the plus shape.
Take a bowl and add ½ teaspoon turmeric powder(haldi powder), ½ teaspoon red chilli powder (lal mirch powder), 2 teaspoon coriander powder (dhaniya powder), 1 teaspoon garam masala, ½ teaspoon black salt (kala namak), 2 teaspoon sauf powder, lemon juice, and salt. Mix it well.
Fill this masala mixture in the cut of the tinda by hand on spoon.
On a heated pan, add 2 teaspoon oil and 1 teaspoon cumin seeds (jeera) and 2 green chillies cut in slits.
once the jeera is cooked, lower the gas flame and place all the stuffed tinda in the pan.
Cover the pan and cook it for 4-5 minutes.
After that, turn the tinda for cooking it from another side also. And cover it with a lid.
After 4-5 minutes, turn it again and cook it from all the sides.
Now add tomatoes, green chillies and ginger paste to the pan and add leftover masala to it.
Cover it with a lid and cook for 3-4 minutes.
Now, stir it lightly once, and cover it for 1-2 minutes.
Turn off the gas flame, your barwa tinda is ready.