This Tinda masala recipe is super quick and healthy. The addition of tomato paste gives the tinde ki sabzi a tasty tangy twist.
Course: Main Course
a pinch of asafoetida
Salt to taste
1/2tspred chilli powder
1/2tspfennel seedscoarsely crushed
Wash and peel the gourd. To peel the gourd simply use a regular knife to scrape off the skin. If you use a peeler a lot of the flesh also goes waste. Pat them dry with a kitchen towel and cut each into 6-8 pieces.
Heat 1 tbsp oil in a flat pan. When the oil is hot add asafoetida and cumin seeds. Once the seeds start to sputter, add the cut tinda pieces along with salt and 1/4 tsp turmeric powder. Mix well. Add about 3-4 tbsp water and cook covered on low heat for about 5-7 minutes till the gourd pieces are bit soft. Once in between turn the tinda/gourd pieces.
Meanwhile, cut the tomatoes, ginger and green chilli into big chunks and puree them in a mixer.
Heat 1 tbsp oil in another pan. When the oil is hot add coriander powder, red chilli powder, crushed fennel seeds and turmeric powder. Sauté for about a minute and then add the tomato-ginger-chilli paste. Mix well and cook for about 10 minutes till the tomato masala leaves oil on the side.
Add salt and the cooked gourds in the tomato masala. Cook for about 4-5 minutes till all the water evaporates and the tinda masala is nicely coated with the tomato paste. If you want a tinda masala with gravy, add water as required and cook covered.
Garnish with fresh coriander and serve hot with rotis.
Tinda Masala https://www.myweekendkitchen.in/tinda-masala/