I got a packet of frozen tinda, from the Indian store. The packet says "punjabi Tinda", which is also a Indian baby pumpkin. Then i looked up the web and wikipedia says -
Tinda,also called Indian round gourd or apple gourd, is an annual vine grown for its immature fruit, a vegetable especially popular in South Asia.This vegetable is cooked in different ways in India, especially in the northern part of India. I heard about this vegetable from a close friend in school and was on the look out for this vegetable. Though i didn't get any fresh ones, these frozen ones turned out equally good.
350 gm - Tinda, cut to small pieces
1 small - Onion, chopped
1 medium - Tomato, chopped
1 tsp - yogurt / curds
Salt to taste
Grind to paste
4 flakes - Garlic
3 - Green chili
1/2 inch - Ginger
1 tsp - Coriander powder
1/2 tsp - Red chili powder
1/2 tsp - Turmeric powder
1/2 tsp - Garam masala powder
1 tsp - Chat masala powder
Seasoning & garnish
1/2 tsp - Jeera / cumin seeds
1cup - Coriander leaves , chopped
1 ) Wash and dry tinda. Cut into medium size pieces.
2 ) Heat oil in a kadai or wok, add jeera, onion and fry till onion is lightly brown in color. Then add garlic-ginger-green chili paste. Fry for a minute.
3 ) Add masala powders - coriander, red chili, turmeric and garam masala. Stry and fry for a minute, then add tomatoes and yogurt. On low heat, covered with a lid, cook till tomato is well cooked. Add a little water to cook tomato.
4 ) Add chopped tinda, stir and mix. Close with a lid and cook on very low heat. Add salt to taste.Cook till tinda is well cooked. Garnish with coriander leaves.
5 ) Sprinkle chat masala powder generously, stir and mix well.
Take off heat and serve
Serve with roti / chapathi. Since this is a sabzi, it's in a dry form.