Name: Tinda Masala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 200 g Apple Gourd, tinda, peeled and cut into thick slices; ½ Onion, finely chopped; ½ Tomato, finely chopped; ½ tbsp Ginger-Garlic Paste; ½ tsp Cumin Seeds; ¼ tsp Ground Turmeric; ½ tsp Red Chilli Powder; ¾ tsp Ground Coriander; ¼ tsp Garam Masala; 1 tbsp Cooking Oil; ¼ cup Water; ½ tsp Salt; 1 tbsp Coriander Leaves, chopped for garnish

35 mintotal

Prep 15 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Medium

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Method

Heat oil in a pan or pressure cooker. Add cumin seeds and let them splutter.
Add chopped onions and sauté until they turn light golden brown.
Add ginger-garlic paste and fry for a minute until the raw smell disappears.
Add the chopped tomatoes along with turmeric, red chilli powder, and coriander powder. Cook until the tomatoes turn into a mushy paste and release oil.
Add the sliced tinda (apple gourd) and toss them well in the masala for 2 minutes to sear the edges.
2 min
Add water and salt. Mix well. If using a pan, cover and cook for 15 minutes. If using a pressure cooker, cook for 2 whistles on medium heat.
15 min
Once cooked, the tinda should be completely tender. Sprinkle garam masala and freshly chopped coriander.
Stir gently, turn off the heat, and serve hot.

How to tell it's done

Extremely soft, sponge-like gourd slices coated in a classic, savory, and thick onion-tomato masala.

Getting it right

Tip

Tinda has a very high water content, so be cautious while adding water. A thick, clinging gravy tastes much better than a watery broth.

What to serve it with

A quintessential North Indian summer lunch dish, perfect with hot rotis and a side of plain yogurt.

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Ingredients