Tinda is as Punjabi a vegetable as it gets. When I was growing up I used to balk if tinda was ever offered up on the dining table. However now as an adult, I have grown to develop a deep appreciation for the delicate flavors that this wonderful vegetable offers.
This seasonal gourd is available mostly in summer in India and can be found in some Indian grocery stores in New York too. Here is an easy way to prepare tindas, if you can get your hands on them.
Stir Fried Masala Tinda (Apple Gourd)
2 lbs tinda
1 tsp. whole jeera/cumin seeds
¼ tsp. hing/asafetida
3 tbsp. oil
Salt to taste
Grind these ingredients with 2 tbsp. of water:
1 tsp. haldi/turmeric powder
2 tsp. dhaniya/coriander powder
¾ tsp. amchur/dry mango powder
1 tsp. garam masala
2 small onions
4 plum tomatoes
- Peel and lightly score the tinda on top into fourths.
- Heat oil in a kadai or wok.
- Add the jeera and hing.
- When the seeds pop add the tinda.
- Mix and cook for 2-3 minutes.
- Add the ground masala.
- Add salt.
- Mix it all very well and cover.
- Cook this on medium flame for 30 -35 minutes stirring occasionally.
- Serve hot with basmati rice or rotis.