Tinda, also known as round melon or apple gourd, is a versatile summer squash with a subtly sweet and delicate flavor. In India, it's a beloved vegetable, lending itself beautifully to a variety of dishes. This recipe focuses on a simple yet flavorful Tinda Sabzi, a dry curry perfect as a side dish with roti, rice, or even as a light lunch. The vibrant green of the tinda, combined with the aromatic spices, creates a visually appealing and incredibly tasty dish that's surprisingly easy to make. This sabzi showcases the natural sweetness of the tinda, allowing its unique taste to shine.
We'll be using readily available spices and simple techniques to achieve a perfectly balanced Tinda Sabzi. The result is a wholesome and satisfying dish that’s both comforting and healthy. Ready to learn how to create this delicious and easy-to-make Indian summer squash delight? Let's dive into the step-by-step instructions below!
Tools Needed
- Heavy-weight steel kadhai (wok)
- Ladle
Ingredients
- Tinda (Indian Squash)
- Olive oil
- Cumin seeds
- Turmeric powder
- Coriander powder
- Black pepper
- Cayenne pepper
- Ginger
- Green chili
- Salt
- Red chili powder
- Garam masala
- Dry mango powder (Amchur)
Step-by-Step Instructions
Step 1. Prepare the Tinda
- Wash the Tinda thoroughly and peel it. Cut into small pieces.
Step 2. Sauté Spices and Aromatics
- Heat olive oil in a heavy-weight steel kadhai over medium flame.
- Add cumin seeds, turmeric powder, coriander powder, black pepper, cayenne pepper, and ginger.
- Add chopped green chilies.
Step 3. Cook the Tinda
- Add the Tinda pieces to the kadhai and mix well.
- Cook on medium flame for about 15-20 minutes, stirring occasionally. When steam forms, reduce heat to low and cover.
- After 15-20 minutes, check for doneness. If needed, slightly uncover to allow excess water to evaporate.
Step 4. Finish and Serve
- Once cooked, add garam masala and dry mango powder for the final touch.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Avoid using Desi Ghee as it makes the dish sticky.
- Add salt towards the end of cooking to prevent water release from the vegetables.
- Use a flat ladle to stir gently, avoiding breaking soft vegetables.
- For a less spicy dish, remove the seeds from the green chilies or reduce the quantity.
Nutrition
- Calories: approximately 150-200
- Fat: 5-8g
- Carbs: 20-25g
- Protein: 2-3g
FAQs
1. Can I substitute tinda with another vegetable?
While tinda gives this dish its unique flavor, you can try substituting it with other squash varieties like zucchini or bottle gourd. The cooking time might need slight adjustment.
2. What if I don't have all the spices listed?
Feel free to adjust the spices according to your preference and availability. The core flavors come from turmeric, cumin, and coriander, so those are essential. You can omit others if needed.
3. How can I store leftover Tinda Sabzi?
Store leftover Tinda Sabzi in an airtight container in the refrigerator for up to 3 days. It's best enjoyed within 2 days for optimal flavor and texture.
This Tinda Sabzi recipe is a testament to the simple elegance of Indian cuisine. Enjoy this flavorful and healthy dish as a satisfying side or a light meal, and savor the delightful taste of perfectly cooked tinda. We hope you enjoyed making this recipe and that it becomes a new favorite in your kitchen!