Zero Oil Tinda Masala
by Tarla Dalal
Added to 37 cookbooks
This recipe has been viewed 24548 times
This is the perfect way to cook tinda when it is in season. With onions, tomatoes and spices, cooked together in a simple but effective way, the round gourd transforms into a great accompaniment for phulkas and parathas.
Although it is made with minimal spices, the low-calorie Tinda Masala tastes fabulous and has a very pleasing mouth-feel too.
- Heat a deep non-stick kadhai on a medium flame and when hot, add the onions and dry roast for 5 minutes.
- Add the tomatoes, ginger-garlic paste, coriander powder, cumin seeds powder, turmeric powder, chilli powder, salt and ¼ cup of water, mix well and cook on a medium flame for 4 minutes while stirring occasionally.
- Add the tinda and ½ cup of water and mix well. Cover with a lid and cook on a slow flame for 12 minutes ,while stirring occasionally.
- Serve hot.
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