How to make tinda ki subzi
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5 from 2 votes

Tinda Recipe, Tinday ki Subzi Recipe, Apple Gourd Recipe

A mild preparation of Tinday / Apply Gourds / Baby Gourds cooked with tomatoes and light Indian spices
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course, Side Dish
Cuisine: Indian, Satvik Food
Keyword: tinda
Servings: 4 people
Calories: 145kcal

Ingredients

  • 500 gm Baby Gourd / Tinda
  • 250 gms Tomatoes / Tamatar chopped (3 medium sized)
  • 1 tsp Green Chillies / Hari Mirch chopped
  • 1/4 tsp Red Chilli powder / Laal mirch powder
  • To taste Salt / Namak
  • 3 tbs Cooking Oil
  • 1/2 tsp Cumin Seeds / Sabut Jeera
  • 1/3 tsp Fennel Seeds / Saunf
  • 1 pinch Asafoetida / Hing powder
  • 2 tbsp Fresh Coriander / Cilantro / Hara Dhaniya Chopped

Instructions

  • Wash the tindas and peel with the help of a vegetable peeler.
  • Chop the tinday into cubes or make slices of medium thickness.
  • Grind tomatoes and green chilies to make a paste.
  • Heat oil in the pressure cooker and add cumin and fennel seeds.
  • When seeds start crackling then add the asafoetida, tomato puree and all the dry spices.
  • Saute and cook till oil start separating from the tomato masala.
  • Now add chopped tinda in the pressure cooker and stir fry for a minute.
  • Add about 1/3 cup of water in the cooker and mix well.
  • Pressure cook on medium heat for 3 whistles or till it cooks completely but does not get mashed or pulpy.
  • When the pressure in the cooker cools down completely then open it and add chopped fresh coriander or cilantro
  • NOTE- If you want to make a dry curry or want more gravy then adjust the quantity of water accordingly. You can also add chopped tomatoes instead of making puree of tomatoes.
  • Serving suggestions - Best served with roti, poori or rice.

Notes

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Nutrition

Calories: 145kcal | Carbohydrates: 7g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 1993mg | Potassium: 208mg | Fiber: 3g | Sugar: 2g | Vitamin A: 21% | Vitamin C: 16% | Calcium: 2% | Iron: 4%