Tinda Masala

As a teenager, I have always hated Tinda. Vows that I would never touch it when I grow up were a plenty.

However now that I am little old, I understand the health benefits of Tinda – the Super Food. This light summer gourd is considered a super food due to its numerous health benefits. Most importantly, because it is almost 94% water, it is a vegetable with very few calories (approximately 66 cal in 100 g serving). Also called Indian round gourd, Apple Gourd or Indian Baby Pumpkin, Tinda is best known for being mild and soothing for the digestive system. But that’s not its only benefit. It contains antioxidants like carotenoids and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation.

A water-rich vegetable, it keeps your body cool and healthy, increases urinary flow which helps excrete toxins from the kidney. It also contains a lot of fiber, which helps in digestion, relieves stomach acidity and prevents constipation. Some research indicates it is also very good for healthy skin and hair.

Tinda is native to India and is popular in the northern part of the country and in Pakistan. The gourd is becoming more popular in Southern California, where it can be found at farmer’s markets and in specialty Asian food stores.

Some of us might be discouraged by its mild taste; for them a yummy and tangy recipe that will have you coming back for more.

 

 

Tinda

 

4 to 5

Washed, Peeled

Vegetable oil

 

2 table spoon

 

Cumin seeds

 

1 tea spoon

 

Onion

 

1

Finely chopped/Blended

Ginger

 

1 inch

Finely chopped. We can use one tea spoon ginger paste as well

Garlic

 

4 to 5

Finely chopped. We can use one tea spoon garlic paste as well

Green Chilli

 

1

Chopped

Tomato

 

1

Finely chopped/Blended

Turmeric Powder

 

½ tea spoon

 

Corainder Powder

 

1 Tea spoon

 

Red Chilli Powder

 

½ tea spoon

 

Water

 

1 and ½ cup

 

Salt

 

½ tea spoon

 

Corainder

 

1 tablespoon

chopped

 

 

  1. Make sure Tinda is washed and peeled.
  2. Slice each tinda into 4 long wedges.
  3. In a kadai, heat the oil.
  4. Add the tinda and stir fry on low heat for approx 1 minute
  5. Add the cover. And let it cook for approx 5 minutes. Make sure the tinda does not burn by occasionally stirring it
  6. Remove the tinda and keep aside.
  7. In the same kadai, add the cumin seeds.
  8. Once they start cracking, add the onions, ginger, garlic and green chili and sauté for around 5 minutes
  9. Add the Tomato, Turmeric Powder, Corainder Powder and Red Chilli Powder. Sauté till the tomato starts releasing oil. For approx 5 minutes.
  10. Add the ½ cup of water and salt. Cook for 10 minutes
  11. Add the Tinda and mix well.
  12. Add 1 cup of water and cook for around 10 minutes.
  13. Garnish with chopped Coriander

 

Enjoy with Roti.

Leave a Reply

Your email address will not be published. Required fields are marked *