Tag Archives: Punjabi Tinda

Punjabi Tinda Gravy Curry

9 Feb

spicy_peanuts_besan
Punjabi Tinda Gravy Curry.

Fresh wet masala is made with roasted spices and onion. Punjabi tinda are chopped up and cooked with freshly ground masala till very soft. Finally whisked yogurt is stirred in to get the creamy consistency. Serve punjabi tinda gravy curry with steamed rice or roti etc.
Makes: around 3 Servings of Punjabi Tinda Gravy Curry.

Ingredients:

Punjabi Tinda 2
Onion 1
Tomato 1
Yogurt 1 Tbsp
Red Chile Powder 1/4 tsp
Turmeric Powder 1/4 tsp
Green Chiles 1
Salt to taste

Masala:

Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Whole Dried Red Chiles 3 – 4
Coriander Seeds 1/2 Tbsp
Oil 1 tsp

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and chop the punjabi tinda.
Peel and dice the onion.
Remove stems, wash and slice the green chiles.
Whisk the yogurt and keep aside.

Heat a tsp of oil in a pan, add all masala ingredients in order.
When mustard seeds start spluttering and the mixture is aromatic, add diced onion and salt.
Fry till onion turns golden brown and remove from heat.
Cool the mixture to room temperature and grind it into smooth paste with little water.

Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped punjabi tinda, green chile, tomato, turmeric powder and salt.
Cook covered on low flame for around 5 minutes for tinda to soften.
Stir in ground masala paste and quarter cup water.

Cook covered again on low flame for good 10 -15 minutes or until tinda is soft and kind of transparent.
Uncover, stir in red chile powder, whisked yogurt and season with salt if necessary.
Remove from heat and serve punjabi tinda gravy curry with steamed rice or roti etc.
Notes: Make sure Punjabi tinda are cooked well before removing from heat.

Suggestions: Make sure to add few splashes of water if required while cooking tinda.
Variations: Check other recipes with punjabi tinda here.
Other Names: Punjabi Tinda Gravy Curry.

Punjabi Tinda Masala

3 Nov

punjabi_tinda_masala
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.

Ingredients:

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

Talimpu:

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.

Punjabi Tinda Baingan Curry

6 Jul

punjabi_tinda_eggplant
Punjabi Tinda and Baingan Curry

Punjabi tinda or Indian baby pumpkin as it is called is paired with purple eggplants in this curry. Tinda and eggplants are chopped into chunks. Tinda is first cooked in tempered oil along with onion and tamarind extract. Eggplant follows the cooking process finished by some spice powders.
Makes: around 4 Servings

Ingredients:

Punjabi Tinda 1 medium
Indian Baby Eggplants 2 small
Onion 1 small
Tomato 1
Green Chillies 2
Tamarind 1 inch sized ball
Ginger 1 inch piece
Red Chilli Powder 1/4 tsp
Cumin Powder 1/4 tsp
Coriander Powder 1 tsp
Turmeric Powder a small pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Wash thoroughly, remove ends, lightly peel if required and chop punjabi tinda into chunks.
Wash, remove stems, chop eggplant into big pieces into a bowl of water.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop tomato.
Peel and mince the ginger.
Soak tamarind in few tbsps of water for sometime and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chillies, ginger and onion.
Fry for few seconds and add chopped punjabi tinda, tamarind extract and salt.
Cook covered till tinda is more than half cooked, then add eggplant pieces.
Stir in chopped tomato, red chilli powder, coriander powder, cumin powder, turmeric powder and sprinkle few tbsps of water.
Cook covered till eggplant turns soft and punjabi tinda is completely cooked but not mushy.
Serve punjabi tinda and baingan curry with plain steamed rice or with roti.
Notes: Make sure to add salt while cooking the tinda.

Suggestions: If punjabi tinda feels raw, put back the curry on stove, sprinkle few tbsps of water and cook covered on low flame till done.
Variations: Punjabi Tinda Tadka.
Other Names: Apple Gourd and Eggplant Curry, Indian Round Gourd and Brinjal Curry, Indian Baby Pumpkin and Indian Baby Eggplant Curry.

Punjabi Tinda Tadka

29 Jun

punjabi_tinda_tadka
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

Ingredients:

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

Talimpu:

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.