Tinda Sabzi Recipe
Dry Indian round Gourd vegetable with spices. Perfect accompaniment to Dal.
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Servings: 2 people
Equipment
Kadhai
Ingredients
- 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
Instructions
Prepare Tinda
- Peel, wash and cut Tinda.
Cook 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
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Notes
1. I have cooked this sabzi with even half oil quantity. It is your personal preference.
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.
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.