Tinda Gourd Bhaji/Sabji With Garlic (No Onions Or Tomtoes)
Tinda Lahsun Sabji
Mamta Gupta
When Tinda gourds are new in season and are really fresh, crisp and tender, there is no need to smother them with too many spices. This is true of most vegetables. I often cook vegetables this way, simply. No onions, just a hint of garlic. Try this recipe with other fresh vegetables.
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.
Serves 6 as part of a meal.
Edited January 2025
Ingredients
6-7 tinda gourds or other fresh vegetable
1/2 tbsp. cooking oil of choice
1 large pinch of asafoetida/hing
1/2 tsp. Panch Pooran or cumin (jeera) or black mustard seeds (rai) or Nigella seeds (kalaunji)
2-4 cloves of garlic
1/2 tsp. turmeric powder.
1/2 tsp. chilli flakes/powder, adjust to taste
Salt to taste
Instructions
Peel and quarter or slice tinda gourds.
Peel and grate/crush garlic cloves.
Heat oil, add Panch Pooran mix (or other 'tarka' seeds of choice) and Hing (asafoetida). When the seeds begin to crackle or turn brown, add garlic. Stir-fry for a few seconds.
Add Tindas, grated turmeric, chillies and salt and stir to coat well.
Turn heat to minimum, cover and cook until tender, stirring from time to time. If Tindas are fresh and you cook them on low heat, you do not need to add any additional water. Otherwise add a couple of tablespoons of water to generate enough steam to cook them.
Taste and adjust seasoning, turn heat up and stir-fry until Tindas look a little shiny and no water remains.
Serve hot as part of an Indian meal or with freshly made Plain Paratha .
