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Monday, April 20, 2015

LEHSUNI TINDA MASALA



How to make Lehsuni Tinda Masala | Chatpate Masaledar Tinday Ki Sabzi | Spicy Indian Apple Gourd in Garlic Mango Coriander Sauce | Punjabi Tinday Ki Sabzi | Tinday Ki Tarkari


Chatpate Masaledar Lehsuni Tinday Ki Sabzi with step by step pictures – Indian Round Gourd cooked with garlic, raw mangoes, coriander leaves, green chillies, tomatoes and flavored with Indian Spices.



Lehsuni Tinda Masala is a delectable, healthy, easy to cook recipe of Indian round gourd which is high in fibre content and low in calories. This vegetable is a good choice for the diet conscious and diabetic patients.






Tinda (Tinday) is a very popular vegetable in North India. The scientific name of this vegetable is Praecitrullus Fistulosus. This Indian round gourd is also known as Indian baby pumpkin. It is green in color and small in size like an apple so also called as apple gourd.



Tinda or Tinday in Urdu and Hindi (ٹنڈه or ٹنڈے), Dhemase ढेमसे in Marathi, Tindsi in Rajasthan, Meha (ميها) in Sindhi. Tinda is different from Tendli so, don't get confused with Tendli (Ivy Gourd) or Kundru due to similar sounding name from different languages and areas.




My today's recipe of Round Gourd will be cooked in ground paste of raw mangoes, coriander leaves, garlic and tomatoes.


Also Refer: Shahi Tinda Curry




Let's learn to make Lehsuni Tinda Recipe in an easy to understand step wise pictorial:


◾RECIPE DETAILS

⚫Category: Vegetarian 
⚫Course: Main Course 
⚫Cuisine: Indian
⚫Difficulty: Easy 
⚫Serving: 4
⚫ Prep Time 10 min
⚫Cook Time: 15-20 min

◾INGREDIENTS REQUIRED

  • 500 g Tinday (apple gourd /round gourd )
  • 12-15 no. garlic cloves
  • 3 Medium size Tomatoes
  • 1 Handful coriander leaves
  • 5-6 Green chillies, finely chopped 
  • 25g raw mango (Kachi Keri)  or ½tbsp tamarind paste
  • 1tsp turmeric powder
  • 2tsp coriander powder 
  • 2tsp red chilly powder
  • 1 tbsp cooking oil 
  • Salt to taste




COOKING INSTRUCTION


◾Step 1 : Mise en Place


♨ Coarsely grind fresh coriander leaves, tomatoes, peeled and chopped raw mango and green chilies. Keep it aside until called for.




♨ Wash the tindas and scrape off the skin and cut them into medium cubes.





◾Step 2: Shallow Frying of Tindas


♨ Heat cooking oil in a fry pan, add tindas and shallow fry them for about 4-6 minutes. Remove from the heat. Keep it aside until called for.





Step 3: Gravy Preparation 

♨ Heat cooking oil in a pan, add chopped garlic, sauté for 12-15 seconds on medium flame.




♨ Add coarsely grinder green paste and sauté for 5-7 minutes.



♨ Add turmeric powder, coriander powder, red chilly powder and salt to taste. Mix well and then add shallow fried Tinday and ½ cup water. Cover with the lid and simmer for 6-8 minutes till liquid dries up and oil shows separately.








♨ Delicious Chatpate Masaledar Tinday Ki Sabzi is ready to dish out. Serve hot, garnished with fresh coriander leaves.



Notes: 

Don't add a very fine paste of garlic, as that may result in sour gravy.


Also Refer : Tinda recpies posted in this blog


8 comments:

  1. Adding kachi keri is such a nice touch! I love tinda and you made it so flavorful! Yum!

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    Replies
    1. Hi Manali,
      Thank you so much :dear ) So glad you like it ! :)

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  2. Wow! I loved this so much. I could just imagine the AWESOME flavors here—the tanginess of kacchi keri and aroma of garlic with this tinda. This sounds and looks so divine Deepa. I so wish to give it a try, but it's really hard to get apple gourd here! ;(

    ReplyDelete
    Replies
    1. Thank you so much Anu for this lovely comment. I fully understand , living in different parts of the world, all fruits and vegetables are not easily available. I felt exactly same about avocado. I think baby pumpkin, bottle gourd or zucchini will give you the same effect, you try this gravy with potatoes, or your favorite vegetable, you will surely enjoy this combination.

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  3. Anything named masala is my favourite... never had it but this looks so yum....

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  4. Have never tried my hands on Tinda so far and your post temps me to try it out..

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