Meena's Taste Mantra

Tinda Do Pyaza - A delectable Sabzi with Apple Gourd!

Amma wanted to whip up something different with Tinda | Apple Gourd. She loves Onions and from the recent Bhindi Do Pyaza...she wanted to make her own Tinda Do Pyaza! Whaterver the name, it served 2 purpose - innovative use of left over Tinda and doubling the quantum of her favourite Onion!

As I reached home in the evening, the aroma of this preparation made me curious as to what was in store for dinner. The aroma was something new to mew though I could trace few ingredients like the usual Indian spices! After a quick freshen up and a hi to my dear Gampu, Appa and I set the dinner table!

Salad, Jowar Rice Roti, Jeera Rice, Moong Dal Pakoda Kadhi and the new creation - Tinda Do Pyaza! Simply mouthwatering and a great way to wind up a long day!

INGREDIENTS

500 gm Tinda | Apple Gourd

3/4 cup Fresh Matar | Peas

2 large Tomato, finely chopped

4 medium Onion, thinly sliced

2 Green Chilli, finely chopped

1 tsp Jeera | Cumin Seeds

1/2 tsp Haldi | Turmeric Powder

1/2 tsp Red Chilli Powder

1 tsp Dhania | Coriander Powder

1 tsp Jeera | Cumin Powder

1/2 cup Water

1 tblsp Oil

To taste Salt

METHOD

Wash and peel Tinda. Cut them into half. If seeds are not tender, scoop them out. Slice the half to 3 to 4 pieces.
In a kadhai heat oil and add jeera. As jeera splutters add onion and saute till onions become soft and translucent.
Add haldi, red chilli powder, dhania powder and jeera powder. Reduce flame to low and saute till the raw smell of masalas diffuse.
Add tomatoes and salt. Saute till tomatoes become soft. In case masala appears dry, sprinkle little water and saute.
Add Tinda and Peas and mix well. Add water and mix well. As it comes to boil, cover cook till Tinda becomes soft. Check occasionally.
Once all vegetables cooked, switch off flame and transfer to serving bowl.
Serve hot with any Roti | Paratha.

We have used:

1. Borges Light Olive Oil

2. Tata Salt Lite

3. Everest Tikhalal Red Chilli 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.