Meena's Taste Mantra

Alu Tinda Masala | Potato Apple Gourd veg in Indian Spices - A Summer Special Dish

Tinda | Apple Gourd is a super veggie due to its anti-oxidant property as well as a host of other health benefits. This has lots of fiber and water content and hence is a great vegetable to consume during Summers. In India, Tinda is commonly used in Punjabi Cuisine.

I try to ensure we relish as much as possible the Seasonal produce and hence could not resist when I saw the fresh Tinda in our local market, the season's first! I had got some fresh Tinda's yesterday and wanted to make something different. That's when recalled my cousin Kala had made Tinda using Alu | Potatoes. She was so sweet to instantly message me the recipe and here it is.

My cousin Kala, is an amazing person whose outlook on life I really admire. A no nonsense approach, very friendly, practical and she also creates simply YUM dishes! The best part is she is so fast, neat and clean...I just cannot imagine how she manages to whip up lovely dishes in a jiffy, which may be I may take hours to create!

This Alu Tinda Masala recipe is dedicated to her.

INGREDIENTS

500 gms Tinda | Apple Gourd, cut into wedges

3 Potatoes, peeled and cut into wedges

4 Tomato, finely chopped

3 Onion, finely chopped

2 tsp Oil

1 tsp Rai | Mustard Seeds

1/2 tsp Jeera | Cumin Seeds

1/8 tsp Hing | Asafoetida Powder

1/2 tsp Haldi | Turmeric Powder

3 tsp Dhania | Coriander Powder

1 tsp Jeera | Cumin Powder

2 tsp Red Chilli Powder

1 tsp Salt | To taste

2 tblsp Fresh Dhania | Coriander Leaves, finely chopped

METHOD

In a kadhai, heat oil and add rai, jeera and hing.
When rai crackles add chopped onion and saute for 2 to 3 minutes till the onion becomes golden brown.
Add chopped tomatoes, dhania powder, jeera powder, haldi and red chilli powder. Saute for a minute and cover cook on medium flame till tomatoes become soft. Stir occasionally.
Add tinda and potato, Mix well so that the masala gets properly coated on the wedges. If required, add 1 to 2 tblsp of water.
Cover cook till potatoes become soft. Mix occasionally.
Once potatoes are done, add salt and mix well.
Cook for 2 minutes and then switch off the flame.
Garnish with chopped dhania leaves.
Serve hot with any Roti | Paratha.

We relished this aromatic and simply delicious Alu Tinda Masala along with Phulka Roti.

We have used:

1. Sundrop Heart Oil

2. Tata Salt Lite

3. Everest Tikhalal Red Chilli Powder

4. LG Hing Powder

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.