Indian cuisine · Vegetable Dishes

Tinda Masala

Indian round gourd braised with onion, ginger and tomato, finished with a tangy touch of amchur.

Ingredients · for 4 servings

• 700 g tinda (Indian round gourd, or young zucchini)
• 2 onions
• 3 tomatoes
• 1 piece ginger (3 cm)
• 2 green chilies
• 1 tsp cumin seeds
• 1 tsp turmeric
• 2 tsp ground coriander
• 1 tsp amchur (dried mango powder, or lemon juice)
• 1/2 bunch cilantro
• 4 tbsp oil
• Salt

Instructions

1. Peel the tinda thinly, halve, remove the coarse seeds and cut into 3 cm pieces; finely dice the onions, dice the tomatoes, grate the ginger and slit the chilies lengthwise.
2. Heat oil in a wide pan, add the cumin seeds and roast for 30 sec. until they crackle audibly and darken.
3. Add the onions and fry over medium heat for 6–8 min. until golden at the edges, then fry the ginger and chilies with them for 1 min.
4. Stir in the turmeric and ground coriander briefly, immediately add the tomatoes and simmer for 6–7 min. until the mixture is thick and the oil separates at the edge.
5. Fold in the tinda pieces, season with salt, add 100 ml water and braise covered over low heat for 15–18 min. until they can be pierced easily with a knife.
6. Stir in the amchur, let simmer uncovered for 2 min. and serve sprinkled generously with chopped cilantro alongside chapati or rice.