Tinda, also called Indian squash, Indian round gourd or apple gourd or Indian baby pumpkin, a vegetable especially popular in South Asia. Green colored, apple-sized fruits are flattish round in shape.
In general, tinda is highly beneficial for promoting physical wellness and appearance of skin and hair. Besides enhancing the fitness traits in healthy individuals, round gourd is also routinely utilised in Ayurveda, as an effective home remedy for various ailments.
Tinda is also called "tindsi" in Rajasthan, In Marathi and Hindi it is called dhemase.
🍒Preparation Time- 10 mins
🍒Cooking Time- 25 mins
🍒Total Time- 35 mins
🍒Cuisine- North Indian
🍒Servings- 4
Ingredients-
- Tinda (Dhemas) - 500gm
- Oil- 4-5 tbsp
- Mustard seeds- 1 tbsp
- Cumin seeds (jeera) - 1 tbsp
- Asafoetida (hing) - ½ tbsp
- Curry leaves- 5-6
- Chopped Green chilies- 2
- Ginger + Garlic paste- 2 tbsp
- Chopped Onions- ½ cup
- Turmeric powder- ½ tbsp
- Salt to taste
- Coriander powder- 2 tbsp
- Red chili powder- 1 tbsp
- Water as required
- Dried mango powder (amchur) - 1 tbsp
- Garam masala- 2 tbsp
- Chopped Coriander leaves
Method-
Firstly wash tinda and peel it. Cut into small pieces and keep it in bowl with water
Heat oil in a pan add oil, mustard+cumin seeds, hing powder and curry leaves. Let it splutter
Now add chopped green chilies, chopped onions, ginger+ garlic paste, salt and turmeric powder. Saute it on medium flame till onions gets cooked
Further add Chopped tinda, red chili powder and coriander powder. Add ½ cup of water and keep on medium flame
Cover the lid and cook it for 15 mins till tinda gets cooked
( Keep on stirring at small intervals and add water if required)
Now add amchur powder and garam masala to the sabzi. Mix it well
Now transfer the Tinda Curry in serving bowl and garnish it with chopped coriander leaves
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