Tinda (also known as Apple Gourd) is a seasonal vegetable and is used in Punjabi style cooking. It has many names like Round Melon, Round Gourd, Indian Baby Pumpkin etc. This vegetable has anti-inflammatory functions. It helps in diabetic control and is also an anti-oxidant. It helps in digestion. In short, it is another healthy vegetable. This recipe is for a very delicious and easy to make Tinda Masala.
Tinda (Apple Gourd) – 250 Gms
Oil – 2 tbsp
Cumin Seeds – ½ tsp
Green Chilli – -2 (cut into pieces)
Medium Sized Onion – 1 (cut into thick slices)
Tomato – 2 (chopped)
Cumin Seed Powder – ¼ tsp
Red Chilli Powder – ½ tsp
Turmeric Powder – 1 pinch
Garam Masala – ¼ tsp
Finely chopped Coriander Leaves – 2 tbsp
Salt to suit taste
If the Apple Gourd are of tender variety, scratch the skin lightly with a knife. If they are not tender, then peel the skin with a knife.
Cut the scrapped or peeled Apple Gourd into 6 to 8 pieces vertically. In tender Apple Gourd, the seeds would resemble the Cucumber Seeds. There is no necessity to remove the seeds. Only if the seeds are hard or yellow in color, remove the seeds and discard them.
Heat the Oil in a pressure cooker. Crackle Cumin Seeds.
Add Green Chillies, sliced Onion and Tomatoes.
Add the chopped Apple Gourd. Add Salt, Red Chilli Powder, Cumin Seed Powder, Turmeric Powder and Garam Masala.
Mix well. Sauté them for 2 to 3 minutes in medium flame. Add ¼ cup of water. Mix well. Pressure cook them for 2 whistles over medium flame. Switch off the flame and allow the steam to escape on its own.
Open the lid, add the Coriander leaves and mix well.
Transfer to a serving bowl. Serve with Roti, Rice etc.
If the Apple Gourd is ripe, then pressure cook for 3 to 4 whistles.