Tinda vegetable is native to
and popular in South Asia. Tinda is a squash
like gourd. It is also called Apple gourd, Indian baby pumpkin and Indian round
Recipe of tinda sabzi
250 gms tinda (Indian baby pumpkin)
3/4 tsp fennel powder (saunf)
1/2 tsp turmeric powder
Salt to taste
1/2 tsp cumin seeds
A pinch of hing (asafoetida)
1/2 tsp amchoor (dried mango powder)
1 tbsp mustard oil or any other oil
1. Scrape tinda and wash. Cut into big slices.
2. In a pan or a kadhai, heat mustard oil to smoking point that is till vapors start coming out of it. Add cumin seeds and when they splutter, add hing.
3. Add tinda pieces and add salt and all the spices except amchoor. Mix well.
4. Lower heat and cook covered till done. Uncover and increase heat. Roast them, stirring to slightly brown them. Turn off heat and add amchoor and mix. Serve hot tinda subzi with roti.
This recipe of tinde ki sabzi can also be called tinda masala.