Tinda Masala

• Nutrition Information (Estimated per serving): Calories: 180-220 kcal | Carbohydrates: 20g | Fat: 12g | Protein: 4g

• The Story Behind Tinda Masala (History):

  Tinda, or apple gourd, is a small, round vegetable popular in North India, especially Punjab. Tinda Masala is a classic home-style preparation. Because tinda has a very mild and subtle flavor, it is typically cooked in a robust onion-tomato masala gravy that infuses it with taste. It's a simple, everyday sabzi that's light on the stomach and very hydrating, making it a favorite during the summer months.

  

  
  

• Ingredients (English):

• 500g Tinda (Apple Gourd), peeled and cubed

• 2 tbsp Oil

• 1 tsp Cumin Seeds

• 1 Onion, pureed

• 1 tbsp Ginger-Garlic Paste

• 2 Tomatoes, pureed

• Spices (turmeric, red chili, coriander, garam masala)

• Salt to taste

• Method (English):

• Gravy: Heat oil. Sauté cumin seeds, then onion puree until golden. Add ginger-garlic paste.

• Masala: Add tomato puree and all powdered spices. Cook until oil separates.

• Simmer: Add the tinda, salt, and 1 cup of water. Cover and cook for 15-20 minutes until the tinda is soft.

  
  

Pro Tips & Fun Facts (Tidbits):

•  When buying tinda, choose small, tender ones with smooth skin, as they are less likely to have tough seeds. The vegetable cooks relatively quickly. The gravy is the star, so ensure you cook the onion-tomato masala well until the oil separates for a deep, rich flavor.

  Instant Pot Method:

• EN: Use "Sauté" to make the gravy. Add (raw) tinda and ¾ cup of water. Pressure cook on "High" for 4 minutes. Quick Release.

• Air-Fryer Method:

• Note: This recipe is not ideal for an Air-Fryer.