Tinda Gourd Do Pyaza With Yoghurt
Tinda do-pyaza, Dahi Wala
Sunita Gupta
Note from Mamta: This simple recipe comes from my sister in-law in Delhi. Serves 4-6.
Tinda gourd is an Indian vegetable, looks like a small, light green apple. When sliced, its inside is a bit like a courgette, but whiter and firmer. I have not been able to find an English name for it, it is variously called 'a kind of gherkin', a baby pumpkin, round gourd, round melon, Indian squash, apple gourd or Indian baby pumpkin. In reality, it is none of these.
It is available from many Indian stores in UK. next time you are in one, try to get some.
Edited January 2025
Ingredients
400 gm. tinda* gourds
200 gm. onions, peeled and thinly sliced
2 tbsp. cooking oil
3/4 tbsp. salt
4 tbsp. thick yoghurt or 2 tomatoes
2 large cloves of garlic crushed or grated
1/2 tsp. chilli powder
1/2 level tsp. Garam Masala
1 1/2 tsp. coriander powder
1/2 tsp. turmeric, optional, generally not added.
You can add a couple of potatoes to this curry, especially if you do not have enough tindas.
*When buying, the freshest ones are the ones that still have fine dewy hair and are free of any blemishes.
Instructions
Peel and cut tinda gourds into bite size pieces. If any of them have hard seeds, either remove seeds and seed flesh or discard such tinda gourds.
If using tomatoes instead of yoghurt, chop up into small pieces.
Heat oil in a pan and add tinda pieces and onions together.
Cook covered on medium heat. No additional water is required as tinda gourds and onions release enough of their natural water. If you need to add water, either you are cooking on too high heat or your tinda gourds are not fresh.
While the tinda gourds are cooking, mix all the spices, salt, and garlic with yoghurt/tomato pieces.
Add this mix to by now partly cooked tinda gourds and continue to cook until they are fully cooked/tender. Turn heat up and stir fry until all water is absorbed and the dish looks a bit shiny.
Serve hot with fresh Chapatties or Paratha.
