Mamta's Kitchen

Tinda Gourd Bhaji/Sabji With Garlic (No Onions Or Tomtoes)

Tinda Lahsun Sabji

Mamta Gupta

When tindas 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. Here, I have cooked them with fresh turmeric root, but you can use powdered turmeric too. I often cook vegetables this way, with no onions, just a hint of garlic. Try this recipe with other fresh vegetables. Serves 6 as part of a meal.

Edited 2021


  • 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 inch piece of turmeric root or 1/4 tsp. turmeric powder. You can omit turmeric altogether.

  • 1/2 tsp. chilli flakes/powder, adjust to taste

  • Salt to taste


  1. Peel and quarter or slice tinda gourds.

  2. Peel and slice onion.

  3. Peel and grate turmeric.

  4. Peel and grate/crush garlic cloves.

  5. 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 couple of minutes.

  6. Add onions, tindas, grated turmeric, chillies and salt, stir to coat well.

  7. 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.

  8. Adjust salt, turn heat up and stir-fry until tindas look a little shiny and no water remains.

  9. Serve hot as part of an Indian meal or with freshly made Plain Paratha .

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