| Prep: 15 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 150 | 6g | 1g | 21g |
| sugars | fibre | protein | salt |
| 5g | 4g | 3g | 0.6g |
As an Indian-American from sunny California, I take delight in merging vibrant flavors from both lands to create dishes that sing a harmonious symphony of taste. Today, a flavorful dance between the shores of Gujarat and the breezy Californian coast takes place in the homey form of a dish called Tinda Masala.
Dual Cultural Flavors
A classic in the heartland of Gujarat, Tinda Masala offers a bold, luscious masala that beautifully complements the fresh and subtle taste of tender tinda (apple gourds). It speaks vibrantly of the spice-infused culture of India with subtle undertones reminiscent to that of a cherished ratatouille, the beloved vegetable stew which embodies the freshness found in Western cuisine.
My version of the Tinda Masala not just provides a taste of my Gujarati roots but also adds a generous essence of the West Coast freshness I’ve grown to love. It’s a fanciful concoction taking your taste buds on an incredible trip from the fields of California to the bustling streets of Gujarat, all in one bite.
Healthful and Heart-warming Cuisine
This Indian-American dish doesn’t just make your palate sing delightful tunes, but it also contributes to your health. The Tinda or apple gourd, is an underrated, yet nutritional powerhouse. Low in calories, but chock-full of fiber and a slew of essential nutrients, like vitamin A and C, it’s not just wholesome but truly nourishing.
In concert with the other ingredients, it’s a heart-healthy, fiber-rich, and diabetes-friendly vegetable that’s been part of my family’s dinner table conversations for generations. Tossed with tomatoes and onions, and delicately spiced with aromatic agents including cumin seeds, garam masala, and more, Tinda Masala comes with a stacked list of health benefits which complements its explosive flavor profile.
Getting Creative
If you ask me, Tinda Masala perks up the dining table best when served with the golden hued Indian bread, called naan, or steamed basmati rice. However, if you’d like to push the envelope further and increase the fusion factor, serving it with a portion of fresh, baked bread or a bowl of quinoa works wonders too!
Pair it with a side of spicy pickles or a refreshing green salad and you’ve got yourself a well-balanced meal that’s ready in no time at all.
Now that you’ve learned why Tinda Masala holds a special place in my culinary journey and heart, why not give it a try and experience the symphony of taste and health in your own kitchen.
What You’ll Need
- 8 Tinda (Apple gourds)
- 2 tbsp Vegetable Oil
- 1 tsp Cumin Seeds
- 2 medium Onions, finely chopped
- 2 medium Tomatoes, finely chopped
- 2 Green Chillies, finely chopped
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Garam Masala Powder
- 2 tsp Red Chilli Powder
- Salt to taste
- 2 tbsp Fresh Coriander, finely chopped
Method
Step One
Thoroughly wash the Tinda (Apple gourds). Slice off the tops and bottoms of each Tinda and peel them. Make two cross slits on the top of each one, making sure not to cut through entirely.
Step Two
Heat the Vegetable Oil in a large fry pan over medium heat. Once the oil is hot, add the Cumin Seeds and allow them to sizzle for a few seconds.
Step Three
Add in the finely chopped Onions. Sauté the onions until they turn golden brown.
Step Four
Next, add the finely chopped Tomatoes and Green Chillies to the pan. Stir well and cook until the tomatoes soften.
Step Five
Add the Ginger Paste, Garlic Paste, Turmeric Powder, Coriander Powder, Garam Masala Powder, and Red Chilli Powder to the pan. Mix well so that the spices are well combined with the onions and tomatoes.
Step Six
Add the prepared Tinda to the pan. Stir well to make sure that each Tinda is well coated with the masala. Lower the heat, cover the pan, and let it cook for around 15 minutes, or until the Tinda is fully cooked and soft.
Step Seven
Once the Tinda is cooked, add Salt to taste. Stir well to mix. Cook for another 2-3 minutes.
Step Eight
Turn off the heat and sprinkle the prepared Tinda Masala with finely chopped Fresh Coriander. Serve hot with Roti or Rice.
