This Spicy Tinda curry has a lot of flavor and is easy to make. Tinda or the Indian apple gourd (looks like the green apple) is bland, and absorbs the flavors of the spices you use very well. This is a North Indian vegetarian and vegan recipe. Try it the next time you pick up tinda from the Indian grocery store.
Cooking Time: 25 minutes
- 4 cups tinda (Indian apple gourd), cut into 1/4-inch cubes
- 2 cups onion (red or yellow), finely chopped
- 1 tsp cilantro, finely chopped
- 1 1/2 tsp dhania-jeera powder
- 1 tsp mango powder (amchur)
- 1/2-3/4 tsp red chilli powder (adjust to taste)
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- Salt to taste
- 5 tsp vegetable oil
- Heat the oil in a wide pan. Add the onion and saute on medium heat until lightly browned.
- Add the dhania-jeera, amchur, garam masala, red chilli, and turmeric powders along with salt and saute for a couple of minutes.
- Add 2 cups of water along with the tinda and stir.
- Cook on high heat until the curry comes to a boil; turn down the heat to medium, and cook until the tinda is tender and the masala is absorbed.
- Garnish the spicy tinda curry with cilantro and serve hot with phulka or any Indian flatbread or plain rice.
If you want a gravy, add 1 tsp chickpea flour or rice flour to thicken the gravy and add 1/2 cup extra water.