Ingredients
- Tinda (Indian round gourd): 250g (peeled and quartered)
- Onion: 1 medium (finely chopped)
- Tomato: 1 medium (finely chopped)
- Green chili: 1 (slit)
- Ginger-garlic paste: 1 teaspoon
- Mustard seeds: ½ teaspoon
- Cumin seeds: ½ teaspoon
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: 1 teaspoon
- Garam masala: ½ teaspoon
- Fresh coriander leaves: 2 tablespoons (chopped)
- Oil: 1 tablespoon
- Salt: to taste
Preparation
Heat oil in a pan and add mustard and cumin seeds. Allow them to splutter.
Add the green chili and onions, and sauté until the onions turn golden brown.
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell disappears.
Add turmeric powder, red chili powder, coriander powder, and salt. Stir well.
Add the chopped tomatoes and cook until soft and mushy.
Add the tinda pieces and mix well so they are coated with the masala.
Cover and cook on medium-low heat for 10-12 minutes or until tinda is tender, stirring occasionally.
Add garam masala and mix thoroughly. Cook for another 2 minutes.
Garnish with fresh coriander leaves before serving.
Servings: 2
Notes
Serve with roti, paratha, or steamed rice.
