RECIPE: APPLE GOURD/ TINDAY (INDIAN) DRY MASALA

Apple Gourd / Tinday Recipe

Sometimes it’s the daily routine vegetables that you want to make more tasteful and interesting. Tinday( indian) or Apple gourd is not on the desired list of vegetables for many. Similar to many, it’s not one of the liked vegetables in my house, till I found this recipe which made this much dodged veggie one of their favorites. Yes! It’s true.After,I started making tinday this way, it’s always a yes, when I ask the menu for the next day meal. In our house, it’s most liked with Kadi Pakoda, another yummy Indian curry made with yoghurt and gram flour with gram flour balls. You may find your best combo as per you taste preferences.
Presenting....
APPLE GOURD / TINDAY MASALA
a very flavorful recipe...

How to make these:

Serves:                   4

Cuisine:                  Indian

Prep time:              10 minutes

Cook time:             15-20 minutes

Difficulty:              Easy

Ingredients:

Apple Gourd /Tinday:    500 Gms – cut length wise

Onions small:                  2 cut lengthwise

Tomatoes small:              3 cut lengthwise

Green Chilies:                 2 slit (or adjust to taste)

Coriander Leaves:            1 cup chopped

Mustard Oil:                    3 tbsp. (heat before cooking till color changes and cool)

Spices & Condiments:

Salt:                                 to taste

Red chili powder:             3/4^th tsp. or to taste (I use degi mirch)

Garam Masala:                ½ tsp.

Methi Dana/

Fenugreek Seeds:             ½ tsp.

Cumin Seeds/Jeera:         ½ tsp.

Sauf/Fennel Seeds:          ½ tsp.

Coriander powder:          2 tsp.

Turmeric /Haldi:             ½ tsp.

Amchoor/Dry Mango

Powder:                           ½ tsp.

         

Instructions:

1.     Preparing the ingredients: Cut the apple gourd/ tinday, onions and tomatoes lengthwise. Slit the green chilies lengthwise. Please adjust the number according to your tastes. If you do not prefer very chili then you may reduce the number of green chilies used or deseed them if desired. In a small bowl, put salt, haldi, red chillie, coriander powder and keep aside. This is your Spice Mix.

2.     How to cook: In your kadai/wok, heat the mustard oil and keep heating till it changes a bit of color.It may just take a few seconds. Now, put it off flame and bring to warm.

3.     Once the oil is not very hot, switch on the flame again, and add the seeds: cumin seeds and fenugreek seeds. Let then splutter and immediately add the apple gourd/tinday. Let them cook on medium high flame till golden brown. Keep stirring frequently to avoid burning.

4.     Now, add the onions and stir for 5 minutes. Now, add the tomatoes and green chili and stir for a few seconds. Add the spice mix and mix well. Add Sauf/Fennel seeds. We did not put the fennel seeds in the beginning to avoid burning. Now reduce the flame to simmer and cover the vegetable for a lid and let this cook for 5 minutes.

5.     After 5 minutes, check and stir again. The vegetable will leave a bit of water as we added salt. Now we shall cook this covered on simmer, till the apple gourd is soft and cooked.

6.     This will take not more than 10 minutes. But keep checking in between and stir.

7.     Once the veggie is cooked, add Garam masala and Amchoor powder. Mix well and cover again for another 3-4 minutes. We just want the masala to be well incorporated. Also, the apple gourd must leave oil. This actually will show that the vegetable is cooked well.

8.     Add dhania/coriander leaves (3/4 cup) and save the rest for garnishing.

9.     Serve hot with chapatis/indian bread or rice.