Dahi wale Tinde
Tinda is also called Indian round gourd or apple gourd or Indian baby pumpkin. These green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Tindas having a smooth skin are much better to eat than the ones that have a rough fibrous surface. Tindas are available only for a short period of time in the year during the monsoon months and is a light and healthy vegetable. Here is an extremely simple and quick recipe for cooking tindas.
- Tinda ( Apple Gourd ) - 7-8
- Cumin Seeds ( Jeera ) - 1/2 tsp
- Turmeric Powder ( Haldi ) - 1/4 tsp
- Salt - As per taste
- Red chilli powder ( Lal Mirch ) - 1/4 tsp
- Coriander ( Dhaniya ) Powder - 1 tsp
- Garam Masala Powder - 1/4 tsp
- Fennel Powder ( Saunf ) - 1/4 tsp
- Curd ( Yogurt / Dahi ) - 1/3 cup (preferably sour)
- Amchoor ( Dry Mango Powder ) - 1/4 tsp (in case the curd is not sour)
- Oil / Ghee - 2 tsp
1. Peel the tindas and divide each tinda into 8 pieces.
2. Heat oil in a kadhai and splutter the jeera.
3. Add the tinda pieces and saute for a minute or two.
4. Now add the salt, turmeric powder, red chilli powder and coriander powder. Mix well, cover with a lid and let it cook on low or medium flame for 10-15 minutes.
5. Check if the tindas are cooked. If not, cover again and cook till the tindas are done.
6. Once the tindas are done, mix the whipped curd and let it cook for 2-3 minutes. In case the curd is not sour
7. Now add the garam masala and saunf powder. Mix well.
8. Remove from flame and serve hot with rotis or parathas.
You can also cook the tindas in a pressure cooker for two whistles instead of the kadhai (before adding the curd) but they tend to become slightly mushy on being pressure cooked.