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'.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
Total Time 30 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Indian

Ingredients

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

I couldn't get tinda.
You can replace it with tender courgette or pattypan squash.

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