Healthy Indian Tinda Curry
A simple, nutritious and beginner-friendly curry using tinda (Indian round gourd), cooked with spices, tomato and onion — perfect with roti or rice.
Ingredients
Equipment
Method
- Wash the tinda well. Peel off the skin and cut into cubes or quarters. Keep aside.
- Puree the chopped tomatoes, ginger and green chillies into a smooth mixture. Keep ready.
- In a deep pan or kadai, heat the oil over medium heat. Add cumin seeds and let them crackle.
- Add the chopped onion and sauté until light golden brown.
- Add the tinda pieces, salt and turmeric powder. Stir well and cook for 2-3 minutes.
- Pour in the tomato-ginger-chilli puree, mix and cook until the oil separates from the masala base (about 5 minutes).
- Add red chilli powder, coriander powder and garam masala. Stir everything together.
- Add 1 to 1.5 cups of water, mix, cover the pan and simmer on low heat for about 10 minutes or until the tinda becomes tender.
- Once cooked, check consistency. Add more water if you prefer a thinner gravy. Adjust salt and spice levels as needed.
- Garnish with freshly chopped coriander leaves and serve hot with roti, chapati or steamed rice.
Notes
Choose fresh green tinda with smooth skin; avoid larger ones with hard seeds. This curry is low-fat, nutrient-dense and easy on digestion.