A simple healthy and delicious curry made with apple gourd and tomatoes
Tinda (or apple gourd) is a popular summer vegetable of India,though now its also available in other part of the world. It has a mild taste, very similar to bottle gourd/lauki. Some people often confuse it with “tindli / baby watermelon / coccinia” as both are from gourd family but they both are very different look and taste wise. Tinda is also named as Indian baby pumpkin or baby round gourd.
Tinda subzi is my favorite subzi but good quality tindas are rarely available in Dubai. So my usually try getting hold of fresh tindas when I visit India during summers, and make as much of this tinda subzi recipe as possible.
When I was young and just started cooking this was one dish I loved to cook. So whenever my mother went to the market and I had to cook something for me and my sisters, tinda subzi was the first choice. Though it is a popular Punjabi dish but there are many different versions of making it across North India. It can be stuffed with dry spices to make “bharwa tinday / stuffed apple gourds”, some add in a creamy gravy to it, but personally I like to make it with a lot of fresh herbs and mild spices. It tastes best this way, as do most vegetables from the gourd family.
How to choose fresh tinda for making tinday ki subzi –
Choosing the good quality tindas (or tinday) for this tinda recipe is essential – Tinda which are small in size, dark in colour and have a smooth skin are always preferable. Big and rough skinned tindas often have white or black hard seeds which are hard to cook and also do not taste as good as compared to small tindas.
If tinda have white or black hard seeds then scoop out the seeds before cooking but if the tinda have small soft white seeds then there is no need to scoop or discard them.
If we add too much oil and spices to such vegetables, the natural sweetness of these veggies gets lost in all the spices. So try to go easy on the spices and don’t overcook it.