Tinda is mostly commonly found in North India and is a staple of many. Tinda resembles like baby pumpkin. I was first introduced to this vegetable by my sister Shanta Nayak more than a decade back. And it has become a favourite of all since then. Amma prepares this in Konkani style upkari /sabzi /stir fry which is everyone’s favourite here .There are small seeds inside the tinda’s which you may retain it while cooking. Bharwan tinda’s also taste very good. In Mangalore we don’t find it easily. Occasionally we get it at Spar hyper market and we don’t wait to grab it whenever we see. Earlier we would get it from Bangalore.
Tinda – 1/2 k.g
Long red chillies – 3
Mustard seeds – 1tsp
Jaggery – 2tbsp
Salt – to taste
Sambar powder – 1tsp
Oil – 2tsp
- Wash the tinda’s and cut it into 4 pieces.
- Heat oil in pan, splutter mustard seeds.
- Add red chillies and saute for few seconds.
- Add tinda, salt to taste, jaggery and sambhar powder.
- Add little water and close it with a lid.
- Cook it until done.