Tinda Subzi (Baby pumpkin)
Tinda or baby pumpkin is the member of the squash family. It is considered a very boring vegetable, but people like my sister loves it. She can eat this any time of the day. It is similar to zucchini and is about 5-8 cm in diameter. Very popular in Indian and Pakistani cuisine and is very easy to make with very few ingredients. I have not seen it in the regular American stores but you can find it in the Indian stores.
Tinda or baby gourd as it is called helps in weight loss, detoxifies kidney and supposedly enhances the digestive system. I am attaching the disclaimer to this but you should try it because of its simplicity and the ease of cooking.
Servings:
4
yield(s)
Prep Time:
10
mins
Cook Time:
20
mins
Total Time:
30
mins
Ingredients
-
2
lb
Tinda
(4 or 5 pieces)
-
1
Medium Onion
(Chopped finely)
-
2
Small Tomatoes
(Chopped )
-
2
tsp
Coriander Powder
-
1/2
tsp
Red chili powder
-
1/4
tsp
Turmeric powder
-
1.5
tsp
Salt
-
2
tbsp
Oil
Instructions
-
Turn the stove on and place the pan with oil in it.
-
When hot add the chopped onions.
-
When the onions turn translucent add the chopped tomatoes.
-
Let it cook on medium heat for about couple of minutes, till the tomatoes are soft.
-
Add the tinda, cut in fours. To this add all the dried spices. Cover and cook for about ten minutes or till the tinda is soft.
-
Serve hot with chapati.