Dahi Walla Tinda Recipe (Indian Round gourd or Apple Gourd Curry)
Dahi Walla Tinda Recipe is a great way to use the seasonal vegetable that is tinda. Tinda also known as Indian round gourd or apple gourd, is a versatile vegetable that is popularly cooked in a couple of ways -- the small round ones are usually stuffed with masala or the larger ones made as a simple onion-tomato curry. Dahi Walla Tinda here, is easy and quick to make but is a hearty dish that will life the mood of any meal it graces. Serve the Dahi Walla Tinda warm along with Dal for a delicious meal.
Did You Know: Apple gourd known as Tinda or Tindsi in Hindi is a vegetable with high Vitamin C, riboflavin, niacin, calcium, and copper among the other nutrients. Eating apple gourd is effective in mitigating acidity, diarrhea, indigestion, kidney stones and high blood pressure. It is known to reduce the risk of skin diseases, prostate & lung cancer and delay the greying of hair.
If you like this recipe, you can also try other dahi recipes such as
- 500 grams Tinda (Apple Gourd) , Deseeded and chopped into 4
- 1 cup Curd (Dahi / Yogurt)
- 1 teaspoon Gram flour (besan)
- 1/2 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Red chilli powder
- Salt , to taste
- Cooking oil , or ghee for cooking
How to make Dahi Walla Tinda Recipe (Indian Round gourd or Apple Gourd Curry)
To begin making Dahi Walla Tinda Recipe, peel, wash and chop the tindas into four pieces. If you get your hands on smaller tindas, you can mark four slits on the vegetable instead of fully cutting through it. Set them aside.
In a heavy bottom pan or kadai, heat 1 teaspoon of oil or ghee. Add cumin and fenugreek seeds and allow them to crackle and lightly roasted. (About a 30 seconds)
To this add the chopped tinda (apple gourd), sprinkle some salt, cover the pan and allow the tinda to cook in the steam.
While the tinda is being cooked, whisk together the yogurt and besan along with 1/2 cup of water to make a smooth batter.
Pour the batter into the tinda along with salt and cook till the curry has thickened and tinda has softened.
In a tadka pan, warm 1 teaspoon ghee, add the asafoetida and chilli powder. Allow it to sizzle for a few seconds and pour on top of the curry.
Serve the Dahi Walla Tinda warm along with Dal for a delicious meal.
Monika is ex-IT person turned into a Food Blogger, Consultant, Home Baker and an Amatuer Food Photographer. From one role to many, she feels it's been an exciting journey. She is also the author of the hugely popular food blog "Sin-A-Mon Tales" in which she shares her reviews, recipes and food stories from her travels and childhood. She also writes for many online websites and publications. She is also an avid reader, an obsessive traveller and is always looking for food history and culture.