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Punjabi Style Tinda ki Sabzi
Punjabi Style Tinda ki Sabzi is a traditional Indian recipe for a classic Punjabi vegetarian curry of apple gourds (eggplants) in a spicy tomato-based gravy. The full recipe is presented here and I hope you enjoy this classic Indian version of: Punjabi Style Tinda ki Sabzi.
prep time
5 minutes
cook time
15 minutes
Total Time:
20 minutes
Serves:
2–3
Rating: 
Tags : CurryVegetarian RecipesSpice RecipesIndian Recipes
A colleague of mine, when we were out shopping in a local market persuaded me to buy half a dozen tinda (apple gourds). I was there to get some jackfruit for me and some breadfruit for my wife. So, I came home with a bunch of vegetables and spices and some snake beans (they were all gloriously cheap). But I also had apple gourds, which I had no clue what to do with. However, some quick googling brought up several versions of this recipe. After a bit of amalgamating and trying it out myself I had something that was not bad. The apple gourd (see image) is the fruit of
Praecitrullus fistulosus commonly known as Tinda, also called Indian squash, round melon, Indian round gourd or apple gourd or Indian baby pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is most closely associated with Punjabi cuisine (both India and Pakistan).
Ingredients:
8 Tinda (Apple Gourds), peeled, sliced and hard seeds removed
1 Onion, finely chopped
4 cloves Garlic, minced
1 Tomato, chopped
2 tbsp Tomato, puree
1/2 tsp Coriander Powder (Dhania)
1/2 tsp Cumin powder (Jeera)
1 tsp Garam Masala
1 tsp Red Chilli powder, (or as required); Kashmiri chilli powder would be good
1 tbsp Oil
1 tsp Cumin seeds (Jeera)
1/4 tsp Turmeric powder (Haldi)
1/4 tsp Asafoetida (hing)
Salt, to taste
Method:
Cooking the bottle gourd:
Heat the oil in a heavy bottomed pan then add the cumin seeds and once they splutter add the garlic, onion and fry until the onion turns translucent (about 4 minutes).
At this point, add the chopped tomato, apple gourd slices, tomato puree, asafoetida, turmeric powder, salt, red chilli powder and stir to combine.
Cook, covered until the gourd becomes soft (about 10 minutes), stirring occasionally during this time. Add little water if required.
When the vegetables are nearly cooked sprinkle over the ground cumin, ground coriander and garam masala then stir to combine. Continue cooking for about 2 minutes, then turn off the heat.
Transfer the finished Punjabi Style Tinda Sabzi to a warmed serving dish and serve hot, garnished with coriander leaves. Serve Dal Tadka, Palak Raita and Phulka for a weekday lunch.
