Tinda is a vegetable similar to small baby squash which is round. It is very famous in punjabi household where they make a stuffed " Bharwan tinda". I have tasted this growing up in my aun'ts house where they make a kootu. I have recently seen them in our local Indian store and wanted to try them.
My kids love sauted onion with vegetables instead of coconut. So, I tried this as a dry subzi and it was good. Myself and DH liked it. My son said it was " meh" as it had some seeds, and my daughter did not even know what she was eating as she was busy watching " shrek" on netflix!
I served this as a side dish to rice and sambar! Poor Tinda, that's what happens when to come to a South Indian's kitchen
- 6 Tinda washed, peeled, and cubed ( remove as much seeds as possible)
- 1 small onion sliced
- 1 roma tomato chopped
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- 1/2 tsp cumin seeds for tadka
- a few sprigs of curry leave
- cilantro to garnish
To roast and grind
- 2 tsp coriander seeds/ dhaniya
- 1 tbsp channa dal
- 1 red chilli
- 1/4 tsp asafetida/ hing
- In a pan add little oil and roast all the ingredients under roast till golden. once cool, add the asafetida and grind them to a coarse powder. set aside.
- In a pad, add oil. when hot, add the cumin seeds and let them sizzle.
- Add the onions and fry till translucent.
- Add the chopped tomatoes and fry for a few mins.
- Add the chopped tinda, turmeric, 1 tsp of salt and toss them all together.
- Reduce heat, cover and cook stirring in between till the tinda is soft. If needed, sprinkle littel water while cooking.
- Once the tinda is soft, add the ground masala powder. adjust salt as per your taste at this point.
- Uncover and cook on medium heat till all the spices are well incorporated in the tinda. takes about 10 mins
Serve with roti, rice and enjoy!