The Healthy and flavourful Dry Masala Tinda | One Pot Quick Tinda masala is a great option for a lunchtime meal. It is an easy recipe prepared with tinda (also known as Indian squash) tossed with Indian dry spices.
About dry tinda masala
Masala tinda is a dry veg recipe and is therefore a good option for the tiffin menu too. It is a low calorie, gluten-free, vegan, diabetic-friendly recipe that goes well with plain chapatti, or parantha with dal, curd and mint chutney.
Tinda is mostly available in the spring and summer season, and mainly used in preparing vegetables, dals, curries, and pickles. Dry masala tinda is a one-pot quick recipe in which peeled and chopped tinda are cooked with onion, and then tomato puree is tossed with some dry spices.
Other veg recipes you would like to try
- Bharwa Masala Bhindi
- Easy And Healthy Chili Paneer With Soya Sauce
- Sweet and Tangy Ivy Gourd(Kundru) Dry Veg Recipe
Health benefits of eating Tinda
It is also called apple gourd or round gourd, a water-rich green vegetable, a good source of vitamin A, C, fiber, potassium and antioxidants. It helps in improving digestion and avoiding constipation. Juice of tinda helps in healing hair and scalp problems like dandruff and bald patches. It is low in sodium and high in water content that provides a cooling effect on our body. It promotes weight loss, detoxifies kidneys, and regulates heart function.
Step by step preparation of dry masala tinda veg
1. Wash tinda, then lightly peel off the skin. Wash them again and chop into small equal pieces.
2. Take a wide pan, heat oil on low flame. Add cumin seeds, wait for them to crackle. Then add garlic paste, fry it little.
3. Now add coriander powder, turmeric powder, red chili powder, and ginger powder. Mix well. Then add tomato puree, cook for 2-3 minutes.
4. Add salt and garam masala, mix and cook until the paste starts leaving oil.
5. Finally, add chopped tinda. Mix well to coat the masala paste.
6. Cover it and cook for 3-4 minutes. Stir occasionally to avoid sticking to the bottom and for evenly cooking of tinda. If tinda starts drying out and sticking to the bottom of pan, add 1-2 tbsp water in it. Cover it again and cook for another 8-10 minutes, stir occasionally.Now check if tinda has become soft and tender and is not mushy, then it is the right time to switch off the flame.
7. Keep it covered for 5 more minutes, then transfer into a serving bowl. Garnish with fresh coriander. Enjoy with chapatti or parantha.
Serving Suggestion
Dry Masala Tinda Veg is a Indian main course dish, best served at lunchtime with chapatti or parantha, dal, curd and salad. It is a dry veg, so also a good option for a tiffin menu.
Tips and tricks
- Always choose fresh, tender, and medium-sized tinda for preparing this recipe.
- Cooking on low flame helps in making it more flavourful and at the same time avoids sticking at the bottom of the pan.
- Use red color ripe tomatoes to give a nice color to the dish.
- Cook tomato puree till it starts leaving oil.
- Make sure to stir occasionally to avoid sticking and evenly cooking of the dish.
Recipe card
Dry Masala Tinda Veg | One Pot Quick Tinda Masala
Ingredients
- 400 gm Tinda (fresh and unripe)
- 1 Onion (medium size)
- 2 Tomato (pureed with 1 green chili)
- 3 tbsp Mustard Oil
- ½ tsp Cumin seeds
- 1 tsp Salt (or as per your taste)
- ½ tsp Turmeric powder
- ½ tsp Coriander powder
- ¼ tsp Red chilli powder
- 1 tbsp Garlic paste
- ¼ tsp Ginger powder
- ¼ tsp Garam Masala
Instructions
- Wash tinda, then lightly peel off the skin. Wash them again and chop into small equal pieces.
- Take a wide pan, heat oil on low flame. Add cumin seeds, wait for them to crackle.
- Then add garlic paste, fry it little.
- Add chopped onion and saute it until it becomes little brown.
- Now add coriander powder, turmeric powder, red chili powder, and ginger powder. Mix well.
- Then add tomato puree, cook for 2-3 minutes.
- Add salt and garam masala, mix and cook until the paste starts leaving oil.
- Finally, add chopped tinda. Mix well to coat the masala paste.
- Cover it and cook for 3-4 minutes.
- Stir occasionally to avoid sticking to the bottom and for evenly cooking of tinda. If tinda starts drying out and sticking to the bottom of pan, add 1-2 tbsp water in it.
- Cover it again and cook for another 8-10 minutes, stir occasionally.
- Now check if tinda has become soft and tender and is not mushy, then it is the right time to switch off the flame.
- Keep it covered for 5 more minutes, then transfer into a serving bowl. Garnish with fresh coriander.
- Enjoy with chapatti or parantha.
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Notes
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