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).


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


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.

Be the first to comment

Leave a Reply

Your email address will not be published.