Healthy, easy-to-make and extremely tasty, this is the perfect way to cook the reasonably exotic tinda! Onions, tomatoes and spices, together they work their own magic in this dish, which tastes great with Besan Parathas.
Ingredients
2 cups peeled and thinly sliced round gourd
1 cup chopped onions
1 cup chopped tomatoes
1 tsp ginger-garlic paste
2 tsp coriander powder
1 tsp cumin seeds powder
1/2 tsp turmeric powder
salt to taste
Method
Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast them till they turn brown.
Add the tomatoes, ginger-garlic paste, coriander powder, cumin seeds powder, turmeric powder, salt and 1 tablespoon of water and cook for 3 to 4 minutes while stirring continuously.
Add the tinda and ½ cup water and cook covered on a low flame till the tinda is tender.
Remove the lid and increase the flame so all the water is evaporated.
Serve hot.
Ingredients
2 cups peeled and thinly sliced round gourd
1 cup chopped onions
1 cup chopped tomatoes
1 tsp ginger-garlic paste
2 tsp coriander powder
1 tsp cumin seeds powder
1/2 tsp turmeric powder
salt to taste
Method
Heat a non-stick pan on a medium flame and when hot, add the onions and dry roast them till they turn brown.
Add the tomatoes, ginger-garlic paste, coriander powder, cumin seeds powder, turmeric powder, salt and 1 tablespoon of water and cook for 3 to 4 minutes while stirring continuously.
Add the tinda and ½ cup water and cook covered on a low flame till the tinda is tender.
Remove the lid and increase the flame so all the water is evaporated.
Serve hot.
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