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Ingredient
Tinda masala (apple gourd curry)
Introduce
Chef :
Sarvat HanifTinda masala (apple gourd curry)
Tinda is very easy to prepare and is an everyday side dish during summers in Pakistani homes. Tinda, also called Indian squash, round melon, Indian round gourd or apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia.
Usually, tinda is prepared stuffed. But I am preparing it in a masala gravy, more like the type one can get at the dhabas (truck bistros) along the highways in Pakistan and India.
Ingredient
Food ration :
5 servingsCooking time :
30-45 minutes
1 tsp.
garam masala
1/2 cup
oil
1 tbsp.
cumin seeds
3 tbsp.
ginger-garlic paste
1 tsp.
turmeric
1 tbsp.
coriander powder
1 tbsp.
chilli flakes
1/2 cup
water
1/3 tsp.
pepper powder
1/4 cup
yogurt
Cooking instructions
* Step 1
Peel and chop the tinda, removing dark, black seeds.
* Step 2
Heat oil in a wok and crackle cumin seeds.
* Step 3
Add tinda and cook till soft.
* Step 4
Add onions and fry till translucent.
* Step 5
Add green chillies, ginger-garlic paste and cook 2 minutes.
* Step 6
Add tomatoes and cook till soft and mushy.
* Step 7
Add the turmeric, chilli powder, coriander powder, chilli flakes and salt and water. Mix, cover and cook till tinda are soft and oil separates.
* Step 8
Add pepper powder and cook 1 minute.
* Step 9
Add yogurt, mix and cook till oil separates.
* Step 10
Add green chillies and garam masala. Mix.
* Step 11
Add cilantro. Mix.
* Step 12
Serve garnished with ginger, cilantro.
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