Desi Tinda ki Sabji Recipe
Tinda, also known as Indian round gourd or apple gourd, is a seasonal vegetable popular in North India, especially during the summer and monsoon months. Though it may look humble, tinda is packed with nutrition, being light on the stomach and excellent for digestion. It’s a common ingredient in everyday Indian cooking, especially in vegetarian households. Today, we will explore the recipe for Desi Tinda ki Sabji, a simple yet delicious dry curry made with fresh Indian gourds and a handful of Indian spices.
Ingredients:
To make Desi Tinda ki Sabji, you’ll need the following ingredients:
Vegetables:
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Tinda (Indian round gourd) – 500 grams (about 6-8 medium-sized)
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Potato (optional) – 1 medium-sized (peeled and cubed)
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Onion – 1 large (thinly sliced)
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Tomato – 1 large (chopped)
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Green chilies – 2 (slit lengthwise)
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Ginger – 1 teaspoon (grated or paste)
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Garlic – 3 cloves (finely chopped or crushed)
Spices:
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Mustard seeds – ½ teaspoon
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Cumin seeds – ½ teaspoon
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Asafoetida (hing) – a pinch
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Turmeric powder – ½ teaspoon
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Red chili powder – ½ teaspoon (adjust to taste)
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Coriander powder – 1 teaspoon
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Garam masala – ½ teaspoon
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Amchur (dry mango powder) – ½ teaspoon (optional)
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Salt – as per taste
Other:
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Cooking oil – 2 to 3 tablespoons (preferably mustard oil or refined oil)
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Fresh coriander leaves – a small handful (finely chopped for garnishing)
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Water – 2 to 3 tablespoons (if needed to cook)
Preparation Steps:
Step 1: Wash and Prepare the Tinda
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Start by thoroughly washing the tindas under running water to remove any dirt or mud.
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Peel the skin using a vegetable peeler or knife.
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Cut each tinda into 4 wedges or small cubes, depending on size. Discard any hard seeds inside if the tinda is overripe.
Step 2: Optional – Boil or Parboil Tinda (If they are hard)
If your tindas are slightly hard or mature, you can parboil them in lightly salted water for 5 minutes to soften them. Then strain and keep aside. This step is optional if the tindas are young and tender.
Cooking Instructions:
Step 3: Tempering and Sauteing
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Heat oil in a thick-bottomed kadhai (wok) or pan.
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Add mustard seeds and let them splutter.
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Add cumin seeds and a pinch of asafoetida (hing).
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Add chopped garlic and grated ginger. Sauté for a few seconds till aromatic.
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Add sliced onions and sauté until they turn light golden brown.
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Now add chopped green chilies and tomatoes. Cook until tomatoes soften and the oil starts separating.
Step 4: Add the Spices
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Add turmeric, red chili powder, and coriander powder.
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Mix the spices well into the onion-tomato mixture.
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Cook the masala on low heat for 1-2 minutes until fragrant and well-blended.
Step 5: Cook the Tinda
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Add the chopped tindas and optional potato cubes into the masala.
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Add salt to taste and mix everything well.
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Cover the pan with a lid and let the vegetables cook on a medium flame for 10–15 minutes.
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Stir occasionally to avoid sticking. If needed, sprinkle a few tablespoons of water to prevent burning.
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Check the doneness by piercing with a fork; both tinda and potatoes should be tender.
Step 6: Finishing Touch
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Once the tinda is cooked, open the lid and let any remaining moisture dry up on medium heat.
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Add garam masala and amchur powder (for a tangy twist).
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Mix well and turn off the heat.
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Garnish with chopped fresh coriander leaves.
Serving Suggestions:
Desi Tinda ki Sabji is a dry curry, best enjoyed with:
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Roti or Chapati – A traditional combination that works well for lunch or dinner.
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Paratha – Serve it with plain paratha and some curd for a simple yet satisfying meal.
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Plain Rice and Dal – Tinda sabji goes well with moong dal or arhar (toor) dal and steamed rice.
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Thepla or Poori – You can also enjoy it as part of a festive meal.
Storage and Reheating Tips:
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You can store leftover sabji in the refrigerator for up to 2 days.
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Reheat in a covered pan or microwave before serving.
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Avoid freezing as tinda tends to get mushy.
Health Benefits of Tinda:
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Tinda is low in calories and high in fiber, which supports digestive health.
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It is a good source of vitamin C and potassium.
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Because it is easily digestible, it is great for kids, elderly people, or those recovering from illness.
Tips and Variations:
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Add Besan (Gram Flour): Sprinkle a teaspoon of roasted gram flour while cooking to make the dish slightly thicker and more rustic.
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Add Fresh Fenugreek or Coriander Seeds: A spoon of crushed coriander seeds adds more flavor.
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Make it with Gravy: Add more tomatoes and a bit more water if you prefer a slightly saucy version.
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Tinda Bharwan (Stuffed): For a special variation, tindas can be slit and stuffed with a dry masala before cooking.
Conclusion:
Desi Tinda ki Sabji may not be glamorous, but it's a comforting, healthy, and home-style dish that brings out the simplicity and flavor of Indian cuisine. Perfect for everyday meals, this dish captures the taste of summer and monsoon vegetables in their freshest form. With the right balance of spices, this curry can win the hearts of even those who usually find tinda boring. Give it a try and enjoy this humble vegetable in a flavorful, satisfying way!
Would you like the Hindi version of this recipe as well?
