- I couldn't get tinda.
- You can replace it with tender courgette or pattypan squash.
Tinda masala
Tinda (Indian round gourd) is a neutral-tasting vegetable, making it the perfect carrier for rich, spicy sauces. The base of the masala is an onion-tomato paste, which must be fried until the oil separates – a sign that the raw flavours have gone and the spices have 'bloomed'.
Ingredients
4
whole
Tinda (or baby pumpkin/courgette)
1
whole
Red onion
2
whole
Tomatoes
4
clove
Garlic
1
tbsp
Fresh ginger (grated)
1
tsp
Cumin
1
tsp
Turmeric
2
tsp
Garam masala
1
tsp
Salt
2
sprig
Fresh coriander
2
tbsp
Oil
Shopping List (0)
Equipment Needed
- Frying pan with lid: For steaming.
Instructions
1
✓
Peel and dice the tinda. Finely chop the onion.
Tip: Tinda skin is sometimes tough, so it's worth peeling to help it soften faster.
2
✓
Heat the oil, add the cumin, let it splutter for a few seconds, then add the onion. Fry until golden brown.
Tip: Caramelising the onion provides the sweet base for the sauce.
3
✓
Add the garlic, ginger, and powdered spices (turmeric, garam masala). Stir for half a minute.
Tip: Spices dissolve in fat, making them much more intense than if put in water. But be careful not to burn them!
4
✓
Toss in the diced tomatoes and cook until pulpy (approx. 5 minutes).
Tip: Cook until the tomato juice evaporates and you get a thick paste.
5
✓
Add the tinda, season with salt, and steam under a lid until soft (approx. 10-15 minutes). Splash in a little water if needed.
Tip: In the steam, the vegetable absorbs the spicy vapours.
6
✓
Sprinkle with fresh coriander when serving.
Recipe FAQ
Ingredients
- 4 whole Tinda (or baby pumpkin/courgette)
- 1 whole Red onion
- 2 whole Tomatoes
- 4 clove Garlic
- 1 tbsp Fresh ginger (grated)
- 1 tsp Cumin
- 1 tsp Turmeric
- 2 tsp Garam masala
- 1 tsp Salt
- 2 sprig Fresh coriander
- 2 tbsp Oil