Sneha's Recipe: Tinda

My friends who are Punjabis introduced me to this vegetable. Tinda / Tinday, is a watery vegetable similar to lauki (bottle gourd). It belongs to the family of squash and gourds. In English it is referred to as Apple Gourd or Indian Round Gourd or Indian baby pumpkin.. “Tinda” is also called Tindsi in Rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha. It is popular in Pakistani and Punjabi cuisines.

Make this vegetable and you will love it too.

Ingredients
500 Grams Tinda - sliced
2 Large Potatoes - sliced
1 Large Onion - finely chopped
2 Tomatoes - Blended
1 Teaspoon Red Chili Powder
1/4 Teaspoon Turmeric Powder
1/2 Teaspoons Cumin seeds
A Pinch Asafoetida
Salt - to taste
Coriander leaves- for garnish

Method

Wash and peel the tinda and potatoes, cut them into four parts and sliced it.
Blend the tomatoes.
Heat oil in a pressure pan , add the cumin seeds.
When it splutters, add the onion and sauté till onions are translucent. Next add the tomatoes and sauté till the moisture evaporates and oil leaves the sides.
Add the dry spice powders and salt. Also add the potato and tinda pieces and sauté on high flame for five minutes.
Add ¼ cup of water and cover it. On high flame take just on whistle and switch off the flame. Let the cooker cool done open garnish with coriander leaves. The tasty and delicious sabzi is ready to be served. Have this sabzi with chapati or parathas as it goes very well.