Tinda Masala is a North Indian vegetarian dish made with tinda, also known as apple gourd or Indian round gourd. It's a small, green, round vegetable with tender flesh and a mild flavor, commonly used in summer recipes. In Tinda Masala, the tinda is cooked in a spiced onion-tomato gravy or sautéed with spices. The word "masala" refers to the blend of spices (like turmeric, coriander, cumin, chili, and garam masala ) that flavor the dish.

Ingredients:


  • 500g tinda (apple gourd) (peeled and chopped into wedges )
  • 2 medium onions (finely chopped )
  • 2 tomatoes (finely chopped or pureed )
  • 1-2 green chilies (slit or chopped )
  • 1 tablespoon ginger-garlic paste
  • 2-3 tablespoon oil
  • 1 tablespoon cumin seeds
  • half tablespoon turmeric powder
  • 1 tablespoon red chili powder
  • 1 tablespoon coriander powder
  • half tablespoon garam masala 
  • half tablespoon amchur (dry mango powder )
  • salt (to taste )
  • fresh coriander (for garnish )
Instructions:

Step 1: Preparation

Peel the tindas and cut them into quarters or wedges. Keep them soaked in water to prevent discoloration.

Step 2: Cooking the Tinda Masala


Heat oil in a pan or kadhai. Add cumin seeds and let them sputter. Add green chilies and chopped onions. Sauté till golden brown. Add ginger-garlic paste. Cook till the raw smell disappears. Add chopped or pureed tomatoes. Cook till oil starts separating from the masala. Add turmeric, red chili, coriander powder, and salt. Mix well and sauté for 2-3 minutes. Add chopped tindas. Mix well so they're coated with the masala. Cover and cook on low heat for about 15-20 minutes, stirring occasionally. Once the tindas are soft and cooked, add garam masala and amchur powder. Cook uncovered for another 3-4 minutes to let the masala thicken.