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Punjabi Tinda Tadka

29 Jun

Punjabi Tinda Tadka.

Indian baby pumpkin or tinda is a type of squash mostly used in North India. Here is a simple and tasty recipe of Punjabi tinda with onion and ginger. Tinda is chopped into small chunks and cooked along with finely chopped onion and ginger in a seasoned oil.
Makes: around 4 Servings


Punjabi Tinda 2 medium
Onion 1
Ginger 1 – 2 inch piece
Green Chiles 3
Turmeric Powder a pinch
Salt to taste


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 10
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Wash, lightly peel, remove ends and chop punjabi tinda into small chunks.
Wash, remove stems and finely chop green chiles.
Peel and finely chop onion.
Peel and mince or grate the ginger.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped green chiles, ginger, onion and salt.
Once onion starts to change color, add chopped punjabi tinda and turmeric powder.
Sprinkle a tbsp of water and cook covered on low flame for 5 – 8 minutes or until tinda turns soft.
Uncover and stir fry for few seconds to remove any excess moisture.
Serve punjabi tinda tadka with steamed rice and a dollop of ghee.
Notes:Make sure tinda is cooked through before removing from heat.

Suggestions: If tinda is raw, put back the curry on stove, sprinkle another tbsp of water and cook covered on low flame till done.
Variations: Punjabi tinda can also be used as any other squash vegetable. This can also be stuffed like baby eggplants.
Other Names: Apple Gourd Stir Fry, Indian Round Gourd Fry, Indian Baby Pumpkin Fry.