In Hyderabad, India, Tinda is called as ‘Dil pasand’. It is really very popular in Indian and Pakistani cooking. You can cook it in a number of ways. It tastes great with hot parathas (pan-fried Indian flatbread). Team it with a dal of your choice and you've got a terrific vegetarian meal.
- 1 pound green tinda
- 1 tsp cumin seeds
- Pinch of asafetida
- 1 dry whole red chili
- Salt to taste
- ½ tsp red chili flakes
- ½ tsp turmeric powder
- ½ tsp amchur powder (dry mango powder) or 1 tbsp lemon juice
- 1 green chili finely chopped
- ½ tsp garam masala
- 1 tbsp chopped coriander leaves for garnishing
- 2 tbsp cooking oil
- If using Fresh Tinda then scrape it with a peeler and cut into wedges. If using canned Tinda then wash it properly, and cut into wedges.
- Heat the oil in a pan and add asafetida, chili flakes and cumin seeds.
- When the seeds begin to splutter add Tinda wedges and fry for a minute. Add salt, chili powder, turmeric powder, and stir to mix well.
- Add chopped green chilies and cook covered on low heat till vegetable is cooked. Mix in amchur powder and garam masala; and fry it for one minute. Fresh Tinda usually is cooked in its own juice, it does not require additional water to get cooked but if you feel that vegetable is sticking to the pan, you may sprinkle little water.
- Remove and garnish with coriander leaves.
- Serve hot with paratha and dal of your choice.