Tinda Masala

Estimated — 5 ingredients not in food database (100% mass accounted for)

• Coriander leaves

  chopped

  30 g

• Coriander powder

  5 ml

• Cumin seeds

  5 ml

• Garam masala

  5 ml

• Green chilli

  finely chopped

  1 pc

• Oil

  30 ml

• Red chili powder

  5 ml

• Salt

  to taste

• Tinda

  washed, dried, and cubed

  300 g

• Turmeric powder

  5 ml

• Water

  150 ml

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Method

1. 1Wash the tinda (round bottle gourd) thoroughly under running water and pat dry. Cut into 2 cm cubes and set aside.
2. 2Heat 2 tablespoons of oil in a deep pan or kadhai over medium heat.
3. 3Add 1 teaspoon cumin seeds and let them sizzle for 10 seconds until fragrant.
4. 4Add 1 finely chopped green chili and 1 teaspoon of turmeric powder. Stir for 15 seconds to release the aroma.
5. 5Add the tinda cubes and toss well to coat them with the spices. Cook for 4 minutes, stirring occasionally.
6. 6Add 1/2 teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. Mix well.
7. 7Pour in 150 ml of water and bring to a gentle boil. Cover and simmer for 10 minutes, or until tinda is tender and the sauce thickens slightly.
8. 8Check seasoning and adjust with salt to taste. Garnish with fresh coriander leaves before serving.
9. 9Serve hot with roti, naan, or steamed rice.