Tinda (ढेमसं) Masala Dry Subji (Indian Round Gourd / Apple Gourd Dry Subji)

Tinda (ढेमसं) Masala Dry Subji (Indian Round Gourd / Apple Gourd Dry Subji)

I’d never tasted Tinda till recently as this was not cooked in my mother’s house. It’s only when I read Stuffed Tinda Recipe from my friend Mamta Joshi on a food group, I decided to try it out. It came out really well. So as always, I changed the recipe a bit and made Tinda Masala Dry Subji. It’s an easy recipe and makes very tasty subji. Now this has become a part of My Family Recipes.

In Marathi Tinda is called by a funny name – Dhemase (ढेमसं).

Ingredients

Tinda ¼ kg

Onion 2 medium finely chopped

Roasted Peanut Powder 2 tablespoon

Fresh Scraped coconut 1 tablespoon

Red Chilly Powder ½ teaspoon

Garam Masala ½ teaspoon

Coriander Powder ½ teaspoon

Chopped Coriander 1 tablespoon

Sugar ½ to 1 teaspoon

Aamchoor (Mango Powder) ½ teaspoon

Salt to taste

For Tempering

Oil 1 tablespoon

Mustard seeds ½ teaspoon

Turmeric Powder ½ teaspoon

Asafoetida ½ teaspoon

Instructions

1. Wash and chop Tinda into medium size pieces

2. In a pan, heat oil.

3. Add Mustard seeds; wait for splutter

4. Add Turmeric Powder, Asafoetida

5. Add chopped Onion; sauté on low flame till translucent

6. Add coconut; sauté on low flame for 2 minutes

7. Add Tinda, sauté on low flame for 2 minutes

8. Cook covered till Tinda is soft; Sprinkle little water if required

9. Add Chilly Powder, Garam Masala, Aaamchoor, Coriander Powder, Sugar, Salt and Mix

10. Add Roasted Peanut Powder; chopped coriander and Mix well

11. Delicious Tinda Masala is ready. Serve hot with Roti (Indian Bread)

Note:

Tender Tinda do not have any seeds or have soft seeds. If there are hard seeds in Tinda, remove them while cutting.

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