Tinda also called Indian round gourd or Indian Baby Pumpkin is quite popular in curries back home. Its pale green in colour and is the size of a tomato. They are slightly citrusy in taste. If you manage to find tender ones you could make stuffed tindas but here is a easy recipe for the non-meat-eater's-curry-night complete with basmati rice or rotis/naan. Now I have just added 1 potato simply because that’s the only one I had and didn’t want to leave it sit there lonely ;-). This is again well under a fiver to feed 4. For a fancier meal you could make a simple raitha, some fresh mint-coriander chutney and poppadams. Scroll down for the raitha & chutney recipes.
Tinda-Aloo Masala Curry
Ingredients
1tbsp Oil
1tsp jheera/cumin seeds
2 med sized onions, minced
1 inch fresh ginger, grated
2 cloves of garlic, grated
700gms tinda washed & quartered.
1-2 potatoes washed, peeled & quartered
2-3 tomatoes, finely chopped
1/2tsp black salt
1/2tsp jheera/cumin powder
1tsp amchoor/dry mango powder
½ tsp red chilli powder like Kashmiri mirch
1tbsp garam masala/curry powder
Salt to taste
Handful of fresh coriander chopped
Method:
Heat oil in a pan, over med heat and add the jheera/cumin. Next sauté the onions till pale & translucent, then add the ginger-garlic followed by tomatoes. Now add the dry spices one by one and stir. Now add the tindas & potatoes and cook till tender, stirring well in between. Garnish with fresh coriander. If you prefer a more gravy like curry you could slightly add more chilli & spices & add a can of coconut milk.
Simple raitha
Ingredients
1 med sized onion chopped
1 med sized tomato chopped
½ med sized cucumber diced
1 green chilli finely chopped
Salt & pepper to taste
1 pot of greek style yoghurt
Fresh coriander or dill for garnish
Method:
Toss all the ingredients into a bowl and spoon the yoghurt and mix. Check for seasoning ad garnish with coriander. This is great with pulavs/biryanis as well.
Mint-Coriander Chutney
Ingredients
1 bunch mint, washed & chopped
1 bunch coriander, washed & chopped
1 clove of garlic
1 inch fresh ginger
1 small raw mango chopped or you could use ½ a lime juice squeezed instead
1 green chilli
Salt to taste
Method:
Whizz everything in a blender until smooth. This is perfect as is but for a creamier dip you could blend in some sourcream/greek style youghurt (to go with kebabs/bhajias).
Ingredients
1tbsp Oil
1tsp jheera/cumin seeds
2 med sized onions, minced
1 inch fresh ginger, grated
2 cloves of garlic, grated
700gms tinda washed & quartered.
1-2 potatoes washed, peeled & quartered
2-3 tomatoes, finely chopped
1/2tsp black salt
1/2tsp jheera/cumin powder
1tsp amchoor/dry mango powder
½ tsp red chilli powder like Kashmiri mirch
1tbsp garam masala/curry powder
Salt to taste
Handful of fresh coriander chopped
Method:
Heat oil in a pan, over med heat and add the jheera/cumin. Next sauté the onions till pale & translucent, then add the ginger-garlic followed by tomatoes. Now add the dry spices one by one and stir. Now add the tindas & potatoes and cook till tender, stirring well in between. Garnish with fresh coriander. If you prefer a more gravy like curry you could slightly add more chilli & spices & add a can of coconut milk.
Simple raitha
Ingredients
1 med sized onion chopped
1 med sized tomato chopped
½ med sized cucumber diced
1 green chilli finely chopped
Salt & pepper to taste
1 pot of greek style yoghurt
Fresh coriander or dill for garnish
Method:
Toss all the ingredients into a bowl and spoon the yoghurt and mix. Check for seasoning ad garnish with coriander. This is great with pulavs/biryanis as well.
Mint-Coriander Chutney
Ingredients
1 bunch mint, washed & chopped
1 bunch coriander, washed & chopped
1 clove of garlic
1 inch fresh ginger
1 small raw mango chopped or you could use ½ a lime juice squeezed instead
1 green chilli
Salt to taste
Method:
Whizz everything in a blender until smooth. This is perfect as is but for a creamier dip you could blend in some sourcream/greek style youghurt (to go with kebabs/bhajias).
That looks delicious Arti. It's funny since I recently made a raita as well, although by the looks of your ingredients I think I made more something resembling a tatziki..lol..
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