Indian round gourd cooked with yogurt and flavourful spices. Tinde (also known as Indian round gourd or apple gourd) takes very little time to cook and tastes great whether cooked as a dry dish or as a curry.
| Time: 15 minutes
2 cups tinda , peeled and sliced
1 tablespoon full-fat yogurt
1/2 tablespoon ghee
1 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1/2 teaspoon red chilli powder
1/2 teaspoon garam masala
Salt to taste
2 tablespoons finely chopped coriander leaves
Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add asafoetida. Then add the sliced tinde, turmeric powder, coriander powder, red chilli powder and salt. Mix well and add 2 tablespoons water. Cover the pan and cook on low heat for 8-10 minutes or till the tinde have softened.
Take 2 tablespoons yogurt in a bowl and beat it till smooth. Add the yogurt to the tinde and turn off the heat. Mix well. Add chopped coriander leaves, garam masala and mix well again.
Serve as a main dish with roti or as a side dish with dal-rice.