Tinda Exotica

Tinda exotica is made using round gourds or tinda tossed with dry spices. Tindas are available for only a short period of time in the year during the monsoons. Tindas that have a smooth skin are good in quality and taste.

Tinda Exotica

Ingredients (4 servings)

• Tinda/Apple Gourd – 6-7 (cut into medium sized pieces)
• Potatoes – 2(cut into medium sized pieces)
• Onion – 1 (chopped finely)
• Green Chillies – 1 (chopped finely)
• Tomato – 1 (pureed)
• Cumin Seeds (Jeera) – ¼ tsp
• Curd – 2 tbsp
• Haldi – ¼ tsp
• Coriander Powder – 1 ½ tsp
• Chilli Powder – ½ tsp
• Garam Masala – ¼ tsp
• Salt – to taste
• Sugar – pinch
• Oil – 1 tbsp
• Coriander Leaves – to garnish

Method

1. In a kadai heat oil, add jeera, sugar, onions and fry for a minute.
2. Add green chillies and fry for another 3-4 minutes or till onion turns golden brown in colour.
3. Add tinda, potatoes and 2-3 tsp of water and cover the lid.
4. When the tinda & potatoes are tender (approx 8-10 minutes) add tomato puree stir for a minute.
5. Add curd stir for ½ minute. Add haldi, coriander powder, chilli powder, garam masala and salt. Add water as required (depends upon how thick gravy you want) and stir well. Simmer for 4-5 minutes and cover the lid.
6. Transfer to the serving dish and garnish with coriander leaves.
7. Serve hot with rice or chapati.

NOTE:- Sugar gives good colour to the gravy.

RECIPE CREDITS : Nidhi Agarwal

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