Summer is the season of gourds. The varieties that are available in the market are mind-boggling. One kind that is widely grown in the northern part of our country is tinda. The other day when I returned home from Delhi, I brought some tinda with me. Since I like all kinds of gourds, I didn’t want to exclude this from my cooking list. Tinda is also known as apple gourd, Indian round gourd and Indian baby pumpkin. It does look like a green apple and is cooked when the seeds are still very tender. The vegetable is said to be rich in vitamin A. The taste is mild and somewhat like squash/chayote.
6 apple gourds
1 medium grated onion
Pinch of whole cumin seeds
1 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp chilli powder
A quarter tsp ginger powder
Pinch of turmeric
Salt to taste
Pinch of garam masala powder
2 tbsp curd
2 tbsp vegetable oil
Coriander leaves for the garnish
Peel off the skin of the gourds, remove “eyes”, wash and cut into quarters.
Mix all the dried spices and rub the masala on the cut vegetables. Set aside.
Heat the oil in a pan. When it comes to smoking point, throw in the whole cumin seeds.
When it sputters, add the grated onion. Cook till the colour changes.
Now add the tinda, stir and keep the pan covered.It doesn’t take long for these gourds to be cooked.Season with salt.
Check from time to time. If it threatens to catch at the bottom, sprinkle a bit of water in the pan.
Whisk the curd to a smooth paste and add to the dish. Stir well.
After a few minutes, add about half a cup of warm water and check if the gourds are tender.
Remove from the stove and transfer to a serving dish. Garnish with the chopped coriander.
Tinda curry goes well with rice or rotis.
There was some gravy at the bottom of the dish.🙂