Masala Tinda, Tinda Ki Subzi
by Tarla Dalal
Added to 154 cookbooks
This recipe has been viewed 198841 times
This quick and easy vegetable is made using round gourds called tinda tossed with dry spices. Tindas are available for only a short period of time in the year during the monsoons months. Tindas that have a smooth skin are much better to eat than the ones that have a rough fibrous surface.
This Rajasthani subzi makes an ideal match for Missi Roti and Mooli Moong Dal .
- Heat the oil in a deep non-stick pan and add the cumin seeds.
- When the seeds crackle, add the round gourd, turmeric powder and ¼ cup of water and mix well. Cover with a lid and cook on a slow flame for 10 minutes, while stirring occasionally.
- Add the chilli powder, coriander powder, dried mango powder and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve immediately.
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