Tinda (Apple Gourd) & Yellow Courgette, The Indian Way

Curry of Apple Gourd & Yellow Courgette

  • Servings: 1-2
  • Time: 60mins
  • Difficulty: easy
  • Print

Tinda & Yellow Courgette, The Indian Way

 

 

 

 

 

 

 

Tinda is a summer vegetable and one reason I love it is because it is so light and easy on the stomach.

Its numerous health benefits include anti-inflammatory agents which control or prevent heart disease, blood pressure and cancer (prostate in particular); fiber content which aids digestion and carotene which slows down the ageing process.

In this recipe, I have tried to balance colours – green tinda, yellow courgette, red tomato and white onion.

one dish which instantly and deliciously provides you with 4 of your 5-a-day

This will go very well with any type of bread like roti, naan, or even plain sliced. I had mine with some ragi roti. You can also enjoy it with rice.

The following is my own kooky recipe, not a heritage one or family or grandma or any other associations!

Ingredients

4 Tinda

1 Yellow Courgette

2 Onions

2 Tomato

1 Tablespoon paste of ginger and garlic

6-8 Baris* (sun dried lentil dumplings)

1 Teaspoon cumin seeds

1 Teaspoon mustard seeds

1 Tablespoon fennel seeds

1 Teaspoon cumin powder

1 Tablespoon coriander powder

1 Teaspoon turmeric powder

1-2 Teaspoons chilli powder

2-3 Dry red chillies, broken

1 Teaspoon garam masala powder

1/2 Cup yoghurt (tart/sour/strong)

1 Tablespoon oil

Salt to taste

Method

  1. Peel, wash and finely chop the onion.
  2. Wash and dice the tomato.
  3. Wash and chop the tinda in bite size pieces.
  4. Wash and chop the courgette same size as tinda.
  5. Dry roast the baris.
  6. In a small bowl, mix the cumin powder, coriander powder, chilli powder and turmeric powder. Add 1 tablespoon of water to make a paste. Set aside.
  7. Heat the oil in a wok like pan.
  8. When it is hot, lower the heat and add the mustard seeds.
  9. Once they start crackling, add the cumin seeds followed by fennel seeds and broken dried red chilli.
  10. Stir around for 30 seconds.
  11. Next, add the chopped onion and salt to taste.
  12. Mix well, cover and cook for 5 to 7 minutes.
  13. Uncover and throw in the ginger-garlic paste.
  14. Cook – uncovered – for about 3 to 4 minutes.
  15. Add the chopped tomato and paste of coriander, cumin, turmeric and chilli powders.
  16. Stir, cover and cook for 5 minutes.
  17. Whisk the yoghurt and add to the pan.
  18. Cook – uncovered – for 3 to 4 minutes.
  19. Add the chopped tinda and courgette.
  20. Mix everything together, add about half cup of water, baris and garama masala powder.
  21. Cover and cook for about 10 to 15 minutes till the vegetables are tender.
  22. Take the pan off the heat and let it sit for about 5 minutes before serving.

Note:

  1. If your baris are the size of popcorn, 6 to 8 is enough. If they are larger, take 2 to 3 and break them into small pieces before dry roasting.
  2. Make sure that the yoghurt is tangy; this won’t taste as well with mild yoghurt.

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6 thoughts on “Tinda (Apple Gourd) & Yellow Courgette, The Indian Way”

    1. Teagan, you are right. It is pretty much like patty pan squash.

      If I had a garden, I would go crazy growing all sorts of things :-). Good for health and bank balance!

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