Wednesday, August 3, 2016


I exactly do not know, how many people are familiar with the name of this vegetable. Its very common vegetables in north west part of India. As I love to do experiments with ingredients, I tried to give South Indian touch to this vegetable in a very simple way.
This vegetable is also known as Indian round guard or Indian baby pumpkin. Here is the method of my experiment:-

  • Tinda - 250 gms 
  • Oil - 2 tsp
  • Mustered seed - 1 tsp
  • Split black gram dal - 1/2 tsp
  • Curry leaves - few
  • Turmeric powder - 1/4 tsp
  • Salt - to taste
  • Red chilli powder - 1 tsp ( Can be increased as per taste)
  • Coriander powder- 1 tsp
  • asafotida - 2 pinch
  • Wash and cut tinda in small cubes.
  • Heat a pan.
  • Put oil into pan
  • Temper it with mustered seeds, black gram dal, curry leafs and asafotida.
  • allow mustered seeds to splutter.
  • Add tinda cubes along with salt, turmeric, coriander powder and chilli powder.  
  • Cook till tinda is tender.
  • Serve with samber, rasam and rice.

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