Tinda Masala Curry
Apple Gourd Masala Curry!
Straighten your nose and or face… don't judge or cringe! Apple gourd (when cooked right) is delicious!
Mildly sweet when cooked tinda or apple gourd lovingly takes on all the flavours from this everyday home-style Punjabi style curry. Onions, tomatoes, ginger garlic, some spices and done.
Cooked with the most basic pantry ingredients this recipe of Tinda Masala Curry is easy to put together in no time.
Ummm no, you don't need fancy names and a ton of spices to make a recipe work. (the first and last, rather only, rule at WhiskMixStir!)
Like most WhiskMixStir recipes, this one too is Indian homestyle cooking.
Cook Tinda (apple gourd) using this curry recipe and you will be a convert. Thank me later!
Tinda Curry (masala) is best served with chapatis or missi roti. I like to pair it with a nice colourful pulao or jeera rice too.
If you’d rather serve Tinda Sabji as a side, add a toor dal tadka or a nice Rajma (red kidney beans) Masala to the menu.
This recipe of Tinda Masala Curry is naturally gluten-free, vegan and vegetarian.
More recipes just as nutritious and as overshadowed by other famous Indian curries and not-given-their-due-credit, as Tinda Sabji:
Lauki (bottle gourd) Chana Dal
Kala Chana (black chickpeas) Masala Curry
Sukha Moong (whole green moong)
Lobia (black eyed beans) curry
Connect with me on social media for (errrmmmm) not-so-regular updates! Yes, I’m not going to be on your screen all day every day!
This recipe of Tinda Masala Curry is naturally gluten-free, vegan and vegetarian.
And if you're done crinkling your nose and or face, let's get to the recipe!
Serves: 2 Tinda lovers (3 beginners)
Time taken: 20 minutes
Ingredients to make Tinda Masala Curry
6 Tinde (apple gourd)
2 onions, medium sized
3 tomatoes, medium sized
2 green chillies
1 inch piece of ginger
4-5 cloves of garlic
5-6 whole black peppercorns
1 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp garam masala
2 tbsp cooking oil
1/2 cup water
Salt to taste
Method of making Tinda Masala Curry
This recipe of apple gourd curry will start with shopping. Look for the smaller gourds, with clean and clear skin / peels, no fuzz (tiny veggie hairs). These are the just-ripe tinda that have smaller, tender seeds and cook quicker than their ripe versions that have bigger tougher seeds that do not cook through.
Wash and wipe all the apple gourd. Peel the skin off.
Make a cross slit on each apple gourd, slicing it in to four but joined at one end. Place the slit Tinde in a bowl full of water.
Blend the onions to a coarse paste. Blend the tomatoes to a coarse paste, separately. Grate or fine grind the green chillies, garlic and ginger.
Heat oil in a pressure cooker (yes, it's a pressure cooker recipe, to cook the apple gourd sooner.)
Add cumin seeds. Once these crackle, add the onion paste. Cook the onion paste on medium low heat till the onions turn light brown.
Add the tomatoes along with the garlic, ginger and green chillies paste.
Cook this onion tomato masala till it turns a couple of shades darker. We don't really need the oil to separate.
Add the slit Tinde. Mix everything well. Add the turmeric powder, red chilli powder, cumin powder and coriander powder. Mix well again.
Cook everything for a couple of minutes, to let the dry spices blend in. There’s enough moisture in the onion tomato masala for the spices to cook and not burn.
Add water and stir.
Finally, add half the quantity of garam masala along with salt to taste.
Mix well and close the lid of the pressure cooker.
Pressure cook the Tinda masala curry for 2 whistles - 1 on medium high heat and the second one on low heat.
Switch off the heat. Let the steam settle naturally. This will continue the cooking process, without overcooking the tinda masala sabji.
Once the steam in the pressure cooker settles, open it and check the apple gourd for doneness. They should be well coated with the masala - soft yet with a bite, not mushy.
Add the rest of the garam masala and give the Tinda masala curry a good mix, gently.
Garnish with coriander (or don't!) and serve.
Tinda masala curry goes well with chapatis, missi roti, pulao, jeera rice, parathas... If you’re serving apple gourd masala as a side, add a Basic Moong Dal Tadka to the table for a well-balanced meal. And if this delicious Tinda Masala Sabji is your main, then this recipe of dry masala bhindi (crispy okra) will make for a well-deserved side!
Also salad and raita and poppadoms. Condiments recipes here!
Take a look at the other Indian Curry recipes and more quick & simple under 20 minutes meal ideas from WhiskMixStir, the Indian food recipe blog.
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where it’s due :) Pls do not publish my content, recipes and / or photos as your own.
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