Tinda sabzi recipe | Tinde ki sabzi– Indian ridge gourd/ apple gourd dry vegetable cooked with spices. A perfect accompaniment to dal roti or dal Chawal. This dry vegetable is a staple lunch curry in summers in vegetarian households.
It is much loved for its nutritional value, high fiber content, and good effects on the stomach. You can make this with Dal, Rajma, Chole, Kofte, or Paneer. It is a very light vegetable.
Check my following posts for more Indian Lunch Ideas
Indian Vegetarian Lunch Ideas
Indian Vegetarian Lunch Ideas part 2
Some of the common queries about Tinda sabzi/ Tinde ki sabzi
What is Tinda called in English?
Tinda is called Indian round Gourd or Indian squash or Indian apple gourd.
Is Tinda good for health?
Tinda is very good for health and has all the benefits of green vegetables. It is rich in fiber which is good for digestion and helps in constipation. This also makes it a good choice for weight loss diets. It keeps the body cool as it is water-rich. It also helps in reducing stomach acidity
When is Tinda available?
Tinda is available in the summer.
What should we eat with Tinde ki sabzi?
It goes really well with dal, Rajma, Chole, Paneer Butter masala, and roti. You can also add Tinde ki sabzi to Dal Chawal to increase not only its taste but also its nutrition level.
How to select good Tinda for sabzi
It should be firm to touch. If it is soft then it is not very fresh. Skin is light green and smooth.
Try to buy medium-sized or small Tinde. The seeds are soft and are less in quantity as compared to big Tinde.
As is the case with all vegetables it is always better to eat them fresh. So buy Tinde when you are planning to eat them the same day or the next day for the best taste.
Recipe for Tinda Sabzi
Preparation Time: 5 minutes
Cooking time: 10-12 minutes
serves 2 people
½ kg Round Gourd/ Tinda
1 tbsp oil
a pinch Asafoetida/ heeng
½ tsp Jeera
¼ tsp turmeric powder/ Haldi
¼ tsp Red chili powder/ Lal Mirch
1 tsp coriander powder/ dhania
1/8 tsp garam masala
salt to taste
How to make Tinda Sabzi
Peel, wash, and cut Tinda. I generally cut 4 pieces out of a medium-sized Tinda. If Tinde is different in sizes cut 6 pieces out of big ones. If all the pieces are of the same size they will cook at the same time.
To cook Cook Tinde ki sabzi
Heat oil in a Kadhai. You can reduce oil also to make it healthier. I have cooked this sabzi with even half oil quantity. It is your personal preference. When oil is hot add Heeng/ Asafoetida and Jeera/cumin. Add Haldi/Turmeric Powder, Lal Mirch/Red chili powder, and Salt when Jeera starts to crackle. Mix with a spatula and add Tinda.
Mix Tinde so that spices coat Tinde well. Add a tbsp of water and cover the lid. Turn the flame to low and let the Tinde cook for 7-10 minutes. Keep on stirring occasionally and if required add more water. I have added one more tbsp of water.
When Tinde is soft add coriander powder and garam masala. Mix well and cook again on high flame for 1-2 minutes. Keep on stirring the sabzi occasionally otherwise it will get burnt.
Tinda Sabzi is ready. Serve hot
Tinda Sabzi Recipe
- ½ kg Round Gourd/ tinda
- 1 tbsp oil
- a pinch Asafoetida/ heeng
- ½ tsp Jeera/ Cumin seeds
- ¼ tsp turmeric powder/ Haldi
- 1/2 tsp Red chili powder/ Lal mirch
- 1 tsp coriander powder/ dhania
- 1/8 tsp garam masala
- salt to taste
- Peel, wash and cut Tinda.
- Heat oil in a Kadhai.
- You can reduce oil also to make it healthier.
- When oil is hot add Heeng/ Asafoetida and Jeera/cumin.
- Add Haldi/Turmeric powder, Lal MIrch/Red chili powder and Salt when Jeera starts to crackle.
- Mix with a spatula and add Tinda.
- Mix tinde so that spices coat tinde well.
- Add a tbsp of water and cover the lid.
- Turn the flame to low and let the tinde cook for 7-10 minutes.
- Keep on stirring occasionally and if required add more water. I have added one more tbsp of water.
- When tinde are soft add coriander powder, and garam masala.
- Mix well and cook again on high flame for 1-2 minutes.
- Keep on stirring the sabzi occasionally otherwise it will get burnt.
- Tinda Sabzi is ready. Serve hot
2. I generally cut 4 pieces out of a medium-sized Tinda. If Tinde is different in sizes cut 6 pieces out of big ones. If all the pieces are of the same size they will cook at the same time.
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