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).
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
Oil 1 tablespoon
Mustard seeds ½ teaspoon
Turmeric Powder ½ teaspoon
Asafoetida ½ teaspoon
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)
Tender Tinda do not have any seeds or have soft seeds. If there are hard seeds in Tinda, remove them while cutting.