| Prep: 15 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 213 | 9g | 1g | 19g |
| sugars | fibre | protein | salt |
| 9g | 4g | 5g | 0.75g |
Allow me to entrance you with the charm and delicious intrigue of one of my latest obsessions: the Spicy Tinda Sabji. This Indian-inspired recipe houses a universe of flavors in the petite, unassuming vegetable known as Tinda, or Indian Round Gourd. Often unsung in the world of veggies, Tinda carries an undertone of subtle sweetness and an engaging, slightly nutty flavor. Yet, when painted with a palette of spices, it transforms into our star: the Spicy Tinda Sabji.
A Global Culinary Journey
With my Creole and French heritage background, it’s only natural that I’ve associated cooking with boundary-pushing expressions of flavor. Where my traditional palate ends, my adventurous spirit begins. While Louisiana treats me to hearty gumbos and sweet beignets, France educates me on the subtleties of éclairs and delicate pastries. However, today we invite the vibrant world of Indian cuisine into our kitchens with this delicious, veggie-led stir fry. The Spicy Tinda Sabji is a dish that exhibits a universal appeal.
The Health Benefits of the Humble Tinda
Apart from its delectable taste, the Tinda brings a host of health benefits to the table. Known for its high water content, Tinda promotes digestion, supports weight loss, and is a great virtuous choice for your heart. As part of a flexitarian diet, this dish promotes good health without compromising on taste.
Whether you’re well versed in the delight of Indian food, or a newcomer seeking a vivacious departure from the ordinary, the Spicy Tinda Sabji is a dish that invites exploration. It pairs beautifully with steamed basmati rice, or even a warm, fluffy chapati for a rustic, Indian spread. All in all, it brings a zestful piece of India to your table, beautifully fusing the cultural crossovers that food graciously offers.
What You’ll Need
- 1 lb Tinda (Indian Round Gourd)
- 2 tablespoons Vegetable Oil
- 1 medium Onion, finely chopped
- 2 Green Chili Peppers, finely chopped
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Garam Masala
- 2 medium Tomatoes, finely chopped
- 1 teaspoon Ginger-Garlic Paste
- Salt, to taste
- 2 tablespoons fresh Cilantro, finely chopped
Method
Step One
First, rinse the Tindas under cold water, then peel and cut them into small cubes. Set these aside for later.
Step Two
Heat the vegetable oil in a pan on medium heat. Once it is hot, add the cumin seeds and let them sputter for a few seconds until they release their aroma.
Step Three
Add in the chopped onions and green chilies to the pan. Sauté them for a few minutes until the onions become translucent.
Step Four
Add the ginger-garlic paste to the pan, and sauté for another minute until the raw smell of the paste diminishes.
Step Five
In the same pan, add all the spices: turmeric powder, red chili powder, and garam masala. Stir them well so that it mixes uniformly with the onions, ginger, and garlic.
Step Six
Add in the finely chopped tomatoes and cook until they become soft and juicy. Once tomatoes are properly cooked, add the chopped Tinda, mix well, and cook for 10 minutes, until the Tinda is soft and tender.
Step Seven
Add the salt according to your taste and stir well. Cover the pan with the lid and let it cook on a low flame for 15-20 minutes. Check occasionally to prevent burning.
Step Eight
Finally, garnish the sabji with finely chopped fresh cilantro. Your spicy Tinda Sabji is ready to serve! Enjoy it paired with warm roti or rice.
