Ingredients

• 500 gm. tinda, peeled and quartered

• 2 medium sized onions, peeled and roughly chopped

• 2-3 tbsp. oil

• 1 tsp. cumin seeds

• 1-2 dry red chillies

• 2 brown cardamoms*, broken

• 2 bay leaves*

• 1 inch piece of cinnamon*

• l 1/2 inch piece ginger, peeled and grated or finely chopped

• 2-3 cloves of garlic, peeled and finely chopped (optional)

• 1 cup chopped or tinned tomatoes (approximate amount). You can use a tbsp. full of tomato puree from a jar or tube.

• 1 1/2 tsp. coriander powder

• 1 level tsp. turmeric powder

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

• 1 1/2 tsp. salt, adjust to taste

• 1/4 tsp. Garam masala

• A handful of coriander leaves (optional)

• Water as needed

• *Optional for extra flavour

Instructions

1. Peel and finely chop or grind onion and ginger.

2. Heat oil in a pan and add cumin and red chillies. If using cardamoms, cloves, bay leaves add them also.

3. Once the cumin seeds crackle, add ginger and garlic and fry for a minutes.

4. Add onion and fry until light to medium brown.

5. Add tomatoes, turmeric, coriander, chilli powder and salt. Fry for until oil begins to come off the edges.

6. Add tinda gourd pieces and stir to coat them with the spice mix.

7. Add 1/2 cup of water and simmer until tinda are cooked. I often cook them in a pressure cooker-2 minutes under full pressure. If using pressure cooker, open only when cool.

8. Sprinkle Garam Masala and close the lid, for flavours to infuse.

9. Garnish with coriander leaves and serve hot with Chapatties or Plain Parathas.