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Deepanshu Thakral
Tinda, plural tinday, known as Indian round gourd or apple gourd or Indian baby pumpkin is a vegetable popular especially in South Asia.
Tinda Curry Recipe – How to make Aalu Tinde ki Sabji
Ingredients
- Tinda / round gourd – 6 to 7 or 250gram, single cut into six parts
- Potato / aloo – 1 medium sized, chopped
- Onion – 1 large sized, finely chopped
- Tomatoes – 2, chopped
- Ginger – 1 tsp, finely chopped
- Garlic – 1 tsp, finely chopped
- Cumin seeds – 1 tsp
- Turmeric powder – 1/2 tsp
- Red chilli powder – 1/2 tsp
- Coriander powder – 1 tsp
- Asafoetida – a pinch
- Water – 2 to 3 cups + 1 tbsp
- Oil – 1 tbsp
- Salt to taste
- Fresh coriander leaves – for garnishing
- Garam masala – to sprinkle on dish
Instructions
- In a pressure cooker, heat oil and add cumin seeds to splutter.
- Add finely chopped ginger and garlic. On medium flame cook for a minute.
- Add finely chopped onion. Mix well and cook till they turn translucent.
- To the onion add chopped tomatoes. Cook till tomatoes become mushy and soft.
- Add turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida. Mix well. Along with spices add 1 tbsp water so that spices cook evenly and do not burn out.
- When water gets evaporated, add chopped tinda and aloo. Stir.
- Cook for 2 to 3 minutes and pour water for gravy in the cooker.
- Add salt to taste and mix well.
- Close the cooker with its lid and keep on high till first whistle. After first whistle lower the flame and cook till 3 to 4 whistle.
- Turn off the gas and let the pressure settle itself.
- Garnish with fresh coriander leaves, sprinkle garam masala. Serve hot.
Aloo Tinda Recipe – How to make tinday aloo curry recipe at home:
Step by step recipe of Aloo tinday with photos:
1. In a pressure cooker, heat oil and add cumin seeds. Let the cumin splutter.
2. Add finely chopped ginger and garlic. Fry for a minute on medium flame.
3. To the cooker, add finely chopped onion.
4. When onion turn light pink and become translucent, add chopped tomatoes. Mix well. Cook for few minutes till the raw fragrance from tomatoes go away.
5. Add spices. Add turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida. Mix well.
6. To cook spices evenly, add 1 tbsp water and stir. Cook on medium flame till its moisture evaporates. 
7. Add chopped tinday and aloo to the cooker. Stir. 
8. Pour water for gravy as desired by you. I added 2 and a 1/2 cup of water. Mix.
9. Add salt to taste and mix well.
10. Cover the cooker with its lid and keep on high till first whistle. After first whistle lower the flame and cook till 3 to 4 whistle.
11. Remove from gas and let the pressure settle itself.
Garnish with fresh coriander leaves, sprinkle garam masala. Serve hot with roti, bread or rice.
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About Me
Deepanshu Thakral
A digital marketer with a passion for food blogging and cooking, blending creativity with culinary skills to share delicious recipes and food experiences