Tinda (ridge gourd or baby pumpkin) may not be a very famous vegetable globally but quiet famous in Indian especially in Northern part of India. This tinda recipe is one of the simplest and tastiest ways of cooking tinda. In north Indian houses you will see variety of stuffed vegetables in everyday cooking like stuffed chillies, stuffed baingan, stuffed tindora, stuffed bhindi and many more.
Whenever you are choosing tinda for cooking look for the ones with deep green color, taut skin, and that are free of soft spots, blemishes and darkened areas. Its stem should be green and fresh looking. It should weigh heavy for its size and firm enough.
This is very easy and quick dry tinda recipe. We just need to mix the spices together and stuff them in Tinda and let them cook at very slow heat so that they get cooked all the way to inside. I have used fennel seeds along with cumin seeds in this recipe, fennel seeds give little extra flavor and taste to this dish and is very good for digestion. I like to eat them with parathas but they also tastes awesome with simple dal and rice .
When you are stuffing tindas, make sure to stuff generous amount of masala in the tinda I have slit tinda in a specific way to ensure masala (spices mixture) gets filled easily and it gets well absorbed by tindas while cooking. I recommend to watch my video for the exact method.
Stuffed Tinda Recipe Video:
There are more veggie recipes in curry and vegetable section. Hope you like them.
Stuffed Tinda Recipe Card:
- Tinda: 8-10,
- Cumin Seeds (Zeera): ½ tsp,
- Fennel Seeds (Saunf): ½ tsp,
- Red chilly powder (lal mirch): 1 tsp,
- Turmeric powder (Haldi): 1 tsp,
- Coriander powder (dhania): 2 tsp,
- Amchoor powder (dry mango or khatai): 1 tsp,
- Coriander leaves; 1 tbsp,
- Water; ¼ cup,
- Salt to taste,
- Oil for cooking
- Wash and peel tinda. Cut tindas as shown in video.
- Mix all the spices together and add salt.
- Mix everything well. Fill the masala generously in the tindas.
- Heat oil in a pan at medium heat. Put stuffed tindas on it.
- Add little water so that they won't stick to the pan.
- Cover and cook them for 5-6 minutes.
- After 5- 6 minutes turn them over. Now turn the heat to medium low cover and cook tindas till they become soft. Don't forget to turn them occasionally.
- If you feel they are sticking to pan add some more water.
- Garnish with chopped coriander leaves. Enjoy this side dish in lunch and dinner.
2. Stuffed tinda tastes best with chapatti or paratha.
3. You can use same stuffing for making lady finger or okra.
4. Cook tindas on slow heat.
5. You can put more or less chilly according to your taste.