Talking off the off beat vegetables, Tinda (टिंडा) stands out. It is also called “Indian squash”, “round melon”, “Indian round gourd” or “apple gourd” or “Indian baby pumpkin”. Tinda is also called “tindsi” in Rajasthan part of India. When I was kid, I used to make faces thinking of eating Tinda, thanks to ad reputation it carries for no real reason. When I tasted it for the first time (force fed by mom), I was astonished to see how nice this vegetable is!
This vegetable is approximately spherical, and 5–8 cm in diameter, the seeds may also be roasted and eaten. Punjabi Style Tinda Masala is a scrumptious curry, perfect for a quick weekday lunch or dinner. This humble tinda when flavoured with aromatic Indian spices can win anyone’s heart and is best served with roti / chappatti or Indian flat bread.
This recipe (picked from my mom’s diary) is non-gravy based and yields dry tinda masala. There are no magic steps or magical ingredients for making this tasty tinda curry, just a little care to make sure its roasted well while cooking and right proportion of spices, that is it! If you can, then do try mustard cooking oil for the best taste.
You can also try Stuffed Tinda Masala, I wish to share recipe of that as soon as I can find some more fresh Apple gourd here in UK.
If you like trying out little unusual vegetables, you will like to try out the following veggies too:
Below is the step by step recipe of Tinda Masala made in north indian style