Punjabi Tinda Masala

3 Nov

Tinda Masala.

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 tomato. Oil is tempered with northern spices and onion is browned. Tinda is chopped into small chunks and cooked along with finely chopped tomato in fried onion. Finally garam masala is stirred in for heat.
Makes: around 4 Servings of Punjabi Tinda Masala.


Tinda 2 Medium
Onion 1 Large
Tomato 2
Ginger Garlic Paste 1 tsp
Coriander Powder 1 tbsp
Cumin Powder 1 tsp
Turmeric Powder a big pinch
Red Chile Powder 1 tsp
Garam Masala 1/2 tsp
Cilantro few sprigs
Salt to taste


Cardamom 2
Cinnamon 2 inch long Stick
Cloves 3
Cumin Seeds 1 tsp
Bay Leaf 1
Whole Red Chiles 2
Oil 2 tbsps

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.
Wash and finely chop the tomatoes.
Wash and finely chop cilantro leaves.

Heat oil in a pan, add all talimpu ingredients in order.
When cumin seeds start to brown, add chopped onion.
Fry the onion till its nicely browned (around 5 minutes).
Stir in ginger garlic paste for few seconds before adding coriander powder, cumin powder, turmeric powder and red chile powder.
Stir in chopped tinda, tomato, green chiles and salt.
Cook covered on medium – low flame for 5 – 10 mintues or until tinda is soft.

Uncover, stir in tomato and cook till tomato is completely cooked.
Finally add garam masala and cilantro.
Mix well and cook on low flame for a minute or two.
Serve punjabi tinda masala with steamed rice or roti.
Notes:Make sure to cook tinda right.

Suggestions:If tinda is not cooked well, put it back on heat, sprinkle a tbsp or two of water and cook covered on low flame till done.
Variations: Also check Punjabi Tinda Baingan Curry and Punjabi Tinda Tadka.
Other Names:Punjabi Tinda Masala.


5 Responses to “Punjabi Tinda Masala”

  1. lubnaazfar November 4, 2009 at 12:24 am #

    black cardamon or green one?

    Raji i just want to know, when we tampered indian food with chana daal and urad daal are they soaked or totally dry? when i made tadka before cooking i used raw and dry daals but on cooked daals and other dishes i used soaked daals. reply soon. thanks.

  2. Raji November 4, 2009 at 9:45 am #

    cardamom is always green unless i say black ones.

    Dals are never soaked for tempering lubna
    Some recipes call for soaking but not surely for tempering. Even on cooked daals, urad dal and chana dal are not soaked for tempering.
    Hope it helps

  3. lubnaazfar November 4, 2009 at 9:35 pm #

    raji i swear u r so nice, immediately response.

    now i am definitely understand. thanks.

  4. Sadhana November 5, 2009 at 12:09 am #

    I tried the recipes very healthy & good to taste.

  5. Raji November 6, 2009 at 11:37 am #

    @lubnaazfar oh! so r u. thank you for nice comments.
    @sadhana thx

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