Punjabi Tinda Masala
Tinda or Apple Gourd curry prepared in Punjabi style as an ideal accompaniment for phulkas and parathas.
Servings 4
Ingredients
- 10 small size tinda apple gourd
- 1 cup chopped onion
- 1 big ripe tomato chopped
- 2 tablespoon chopped garlic
- 1 teaspoon cumin seeds
- 1 ½ teaspoon red chili powder
- 1 heaped teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon garam masala powder
- ¼ teaspoon hing asafoetida
- ¼ teaspoon turmeric powder
- 1 tablespoon lemon juice
- ¼ cup chopped coriander leaves
- 4 tablespoon cooking oil
- ½ teaspoon salt
Instructions
- Peel the vegetables cut them into 4 pieces and remove all the hard seeds.
- Heat oil in a saucepan, and fry cumin seeds till it slightly changes color. Then add chopped garlic and onion and fry till soft and translucent.
- Then add chopped tomatoes, chopped tinda, red chili powder, turmeric powder, hing, and salt. Mix well, add a quarter cup of water, place the lid and cook for 5 minutes.
- Now add coriander powder, cumin powder, lemon juice, and garam masala powder. Mix well and let it cook till the tinda is fully done.
- Finally, add chopped coriander and remove from heat.
- Serve hot with roti or hot phulka.