Tinda Masala

How to Prepare

1. Wash and peel the tinda (apple gourds). Cut them into quarters or small wedges.
2. Heat 6 tablespoons of oil in a large kadhai over medium heat.
3. Add 2 teaspoons of cumin seeds and let them splutter for a few seconds.
4. Add 2 finely chopped green chilies and 2 teaspoons of ginger-garlic paste. Sauté for 1 minute.
5. Add 4 finely chopped onions and cook until golden brown, about 5-7 minutes.
6. Add 6 chopped tomatoes and cook until they turn mushy, about 5 minutes.
7. Add 2 teaspoons of turmeric powder
8. 3 teaspoons of coriander powder
9. 2 teaspoons of cumin powder
10. 2 teaspoons of red chili powder, and 1 teaspoon of garam masala. Mix well and cook for 2 minutes.
11. Add the chopped tinda and mix to coat them with the masala. Cook for 5 minutes.
12. Add 2 cups of water and salt to taste. Cover and cook on low heat for 15-20 minutes or until tinda is tender.
13. Check the consistency of the gravy; add more water if needed. Cook for another 2-3 minutes.
14. Garnish with 1/2 cup of chopped coriander leaves and serve hot with roti or rice.