Tinda Aloo

Ingredients

• Tinda (Apple gourd)500 g
• Potato (Aloo)2 medium
• Tomato2 medium, chopped
• 2 tbsp mustard or refined oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• salt to taste
• 1/2 tsp garam masala

Prep

10 min

Cook

18 min

Serves

4

Difficulty

easy

Cuisine

Punjabi

Diet

Vegan

Method

1. 1Wash the Tinda and quartered. Scrape the thin skin lightly and quarter. Very young tinda needs no peeling.
2. 2Heat 2 tbsp mustard or refined oil in a kadhai over medium heat and add 1 tsp cumin seeds. Let them crackle.
3. 3Add 1 tbsp crushed ginger and garlic and fry for a minute.
4. 4Add 2 chopped tomatoes with 1/2 tsp turmeric, 1 tsp coriander powder, 1/2 tsp red chilli powder and salt. Cook until the masala thickens and oil shows at the edges.
5. 5Add the Tinda along with the Potato and toss well in the masala.
6. 6Cover and cook on low heat for about 18 minutes, stirring every few minutes, until tender. Uncover for the last few minutes to dry off the moisture.
7. 7Finish with a pinch of garam masala and serve hot.

Storage: Cool completely and refrigerate in a covered box for up to 2 days.

Leftovers: Reheat in a pan with a splash of water; avoid boiling it a second time.