Tinda (Indian squash)
 
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    Tinda (Indian squash)

    Tinda also called "Indian squash", "round melon", "Indian round gourd" or "apple gourd" or "Indian baby pumpkin", is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia.
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    Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
    The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

     

    Prep Time : 6-10 minutes

    Cook time : 31-40 minutes

    Serve : 4

    Level Of Cooking : Easy

    Taste : Spicy

    Ingredients for Bharwan Tinda Recipe

    • Tinda 10-12

    • Tomatoes

    • Coriander powder 2 tablespoons

    • Cumin powder 1 teaspoon

    • Dried mango powder 1½ teaspoons

    • Black salt (kala namak) ½ teaspoon

    • Red chilli powder 1 teaspoon

    • Garam masala powder 1 teaspoon

    • Turmeric powder ¼ teaspoon

    • Salt to taste

    • Oil 2 tablespoons

    • Cumin seeds 1 teaspoon

    • Green chillies slit 5-6

    • Ginger-garlic paste 1 tablespoon

    • Green chilli paste 1 teaspoon

    • Button onions 16-18

    • Juice of 1 lemon

    • Fresh coriander leaves chopped 2 tablespoons

     

    Method

    Step 1

    Remove the black part of the Indian round gourd and make slits in a plus sign.

    Step 2

    Mix together coriander powder, cumin powder, dried mango powder, black salt, red chilli powder, ½ tsp garam masala powder, turmeric powder and salt in a bowl.

    Step 3

    Heat oil in a non-stick pan.

    Step 4

    Stuff gourds with the spice mixture.

    Step 5

    Add cumin seeds and green chillies to the pan and sauté.

    Step 6

    Add ginger-garlic paste, cover and cook for 2-3 minutes.

    Step 7

    Add green chilli paste, mix well. Add stuffed gourds, cover and cook for 6-8 minutes, tossing once a while.

    Step 8

    Add button onions. Roughly chop tomatoes and add. Toss to mix. Add left over spice mixture, lemon juice, remaining garam masala powder and 1 tablespoon chopped coriander. Cover and cook for 6-8 minutes.

    Step 9

    Remove cover, mix well and serve hot garnished with remaining chopped coriander.

     

    Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
    The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

     

    Prep Time : 6-10 minutes

    Cook time : 31-40 minutes

    Serve : 4

    Level Of Cooking : Easy

    Taste : Spicy

    Ingredients for Bharwan Tinda Recipe

    • Tinda 10-12

    • Tomatoes

    • Coriander powder 2 tablespoons

    • Cumin powder 1 teaspoon

    • Dried mango powder 1½ teaspoons

    • Black salt (kala namak) ½ teaspoon

    • Red chilli powder 1 teaspoon

    • Garam masala powder 1 teaspoon

    • Turmeric powder ¼ teaspoon

    • Salt to taste

    • Oil 2 tablespoons

    • Cumin seeds 1 teaspoon

    • Green chillies slit 5-6

    • Ginger-garlic paste 1 tablespoon

    • Green chilli paste 1 teaspoon

    • Button onions 16-18

    • Juice of 1 lemon

    • Fresh coriander leaves chopped 2 tablespoons

     

    Method

    Step 1

    Remove the black part of the Indian round gourd and make slits in a plus sign.

    Step 2

    Mix together coriander powder, cumin powder, dried mango powder, black salt, red chilli powder, ½ tsp garam masala powder, turmeric powder and salt in a bowl.

    Step 3

    Heat oil in a non-stick pan.

    Step 4

    Stuff gourds with the spice mixture.

    Step 5

    Add cumin seeds and green chillies to the pan and sauté.

    Step 6

    Add ginger-garlic paste, cover and cook for 2-3 minutes.

    Step 7

    Add green chilli paste, mix well. Add stuffed gourds, cover and cook for 6-8 minutes, tossing once a while.

    Step 8

    Add button onions. Roughly chop tomatoes and add. Toss to mix. Add left over spice mixture, lemon juice, remaining garam masala powder and 1 tablespoon chopped coriander. Cover and cook for 6-8 minutes.

    Step 9

    Remove cover, mix well and serve hot garnished with remaining chopped coriander.

     

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