Tinda also known as round gourd or apple gourd in English is a small green gourd vegetable available for hardly two months during monsoons in India.
Round gourd or tinda contains vitamins and carotene that boosts the immunity and keeps you healthy. Its antioxidant property protects you from pathogens that affect our body thus making it one of the best vegetables to eat during the monsoon. It’s pulp is less fibrous which is why it can be easily digested.
- 4 medium Apple Gourds or Tinda
- 1 tsp. Olive Oil
- 1 pinch Asafetida (hing)
- 1/4 to 1/2 tsp. Turmeric Powder
- 1/2 to 2/3 tsp. Red Chili Powder
- 1/2 tsp. Garam Masala
- 1/2 to 1 tsp. Coriander Powder
- 1/2 tsp. Salt
Raw Apple Gourds or Tinda!
Peel-off the veggies (using a sharp peeler).
Cut veggies into slices or any desired shape and size.
Make sure that the seeds and flesh are not hard.
Season the veggies in a heavy bottom pan, over medium heat, with oil, asafetida, turmeric, red chili powder, and salt.
Adjust the heat to low-medium, cover the pan, and let the veggie cook for 5 to 8 minutes. Occasional gentle-stir is required.
Once the veggies are done. Bring the heat back to medium.
Add coriander powder and garam masala.
Add fresh coriander leaves and gently stir-fry for 2 minutes.
Transfer to a serving bowl and let it be open until comes down to the room temperature.
Our super delicious Masala Tinda or Apple Gourd is ready to serve 😊
Notes: I served these delicious Masala Tinda or Apple Gourd curry with plain roti or phulka, or chapati. It is one of the rare veggies that are available at the local Indian Grocery Stores.
This time I found just the above four Apple Gourds lying in their veggie basket. Of course no choice of shape and size. I simply grabbed whatever it was available at that time. Fortunately, all four Tina were nice and tender. My simple Tinda recipe with a few very basic spices turned out absolutely perfect and delicious. Just the right texture and veggie bursting with flavors.