Tinda recipe in yoghurt gravy

Since I hail from western Rajasthan, many recipes are prepared in yoghurt gravy. They are delicious and contain a lot of nutrients. Yoghurt is considered a basket of calcium and other minerals. Apart from raita and dahi-bada, there are a lot of dishes prepared in dahi/ yoghurt.

One of my favorites is Tinda (Indian Apple Gourd) prepared in yoghurt. It is often referred as "tindsi" in this region. The best thing about the recipe is its delectable taste which is neither salty nor sour. It can be relished with rotis.

Here’s the recipe which is easy to make and serve. Tinda/ Indian apple gourd (medium-sized)-4 Yoghurt- 1 small bowl Red chilly- 1 teaspoon Coriander- 1 ½ teaspoons Turmeric- ½ teaspoon Common salt- 1 ½ teaspoons Ghee- 1 table spoon

Remove the skin of tinda and cut into small cubes. If the seeds are ripe, remove them. If not, include them in cooking. Make a smooth paste of yoghurt by beating with a teaspoon. Add the spices like red chilly, coriander, salt and turmeric. Mix the ingredients well so that a good mixture is obtained. Make sure to use the yoghurt which is bit sour in taste. Also, ensure it is removed from fridge at least a couple of hours before cooking.

Pour ghee in kadai or frying pan and heat at medium flame. Add tinda cubes and sauté till they turn a bit brown in color. Add the paste slowly. Mix them together and sauté for few more minutes on low flame. Close the lid for two-three minutes. After removing the lid, you would see the ghee afloat. This implies the dish is ready to be served. Serve the dish in a bowl along with chapattis.

Tinda is an all season vegetable available in the Indian subcontinent. There are many recipes associated with this vegetable. However, I like to cook tinda in yoghurt gravy as I find it satiating for taste buds.