TINDA SUBZI (INDIAN BABY PUMPKIN, APPLE GOURD, INDIAN ROUND GOURD)

Once myself and my husband were together in the market, he asked me to buy this subzi.  I have never made this in my life so was bit hesitant to buy it.  Then the vendor told me that it is very good and  tasty.  So thought of trying making subzi out of it.

The tinda, also called 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 the only member of the genus Praecitrullus.  "tinda" is also called "tindsi" in rajasthan. In Marathi, it is called Dhemase.

The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten.
This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting.

Can be confused with Tendli or Kundru due to similar sounding name from different languages and regions. Tinda in Punjabi or most North Indian Languages is "Indian Baby Pumpkin".

This vegetable tastes somewhat like   viz.  Dudhi or bottlegourd or lauki.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves 3-4

Ingredients:

250 gms Indian Baby Pumpkin or tinda

Indian Baby Pumpkin, tinda, apple gourd, indian round gourd

1 big red tomato finely chopped

1 big onion finely chopped

1 tsp dhania powder

½ tsp red chilli powder

½ tsp garam masala powder

½ tsp ginger garlic paste

¼ tsp cumin powder

¼ tsp pav bhaji masala

Turmeric powder

Salt to taste

Tempering:

1 tsp oil

1 tsp mustard seeds

1 tsp cumin seeds

Garnishing:

Chopped coriander leaves.

Method:

Wash and peel the skin of the tinda and cut into big cubes.

One tinda can be cut into four pieces to eight pieces depending upon the size.

If the seeds are very tender, you can put it as it is.  If the seeds are slightly bigger, better remove it.

Chop the onion and tomato and keep aside.(alternatively, you can puree the same)

Heat oil in kadai, add mustard seeds, cumin seeds and allow to splutter.

Add the onion and sauté for 2-3 minutes

Add the ginger garlic paste and sauté for one minute

Add the chopped tomatoes and cook till it is mushy.

Add the turmeric powder, tinda pieces, salt and sauté for 5 minutes.

Add the masalas except garam masala, and sauté for another 5 minutes.

Add 1 cup water, cover and cook the same till the tinda pieces are tender.

Check the salt, add the garam masala and switch off gas.

How to serve:

Serve garnished with coriander leaves with chapatti, rice.

While picking up the tinda, should ensure that the same is very firm.

The masalas used  by me are according to our requirement .  You may increase according to your spice level.

variation:  you can also add potatoes along with this.

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