Khatti Meethi Tinda Masala Recipe
Sweet and and sour apple gourd spiced with Indian masala to create a delicious side dish that can be had along with phulkas for lunch. Try it and we are sure it will definitely satisfy your taste buds.
Khatti Meethi Tinda Masala Recipe is a wonderful recipe made from the apple gourd which is a part of the “Gourd” family. In Indian local language it is called as “Tinda”, other terms are Indian baby pumpkin, Indian squash. The dish is prepared in one pot and therefore it is also easy to make it for a lunch box meal or for a quick dinner.
Tinda is best known for its mild taste and it contains about 94 percentage water with very few calorie contents. It helps in controlling blood pressure and heart disease.
Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner.
If you are looking for more Gourd Recipes, here are some that you can make for your Everyday Lunch or Dinner:
10 M
30 M
40 M
4 Servings
Ingredients
- 300 grams Tinda (Apple Gourd) , peeled and cut into wedges
- 1 teaspoon Ajwain (Carom seeds)
- 1 Tomato , finely chopped
- 1 inch Ginger , grated
- 2 Green Chillies , slit
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Red Chilli powder
- 1/2 teaspoon Amchur (Dry Mango Powder)
- 1 tablespoon Jaggery
- Salt , to taste
- 1 teaspoon Sunflower Oil , for cooking
- 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , for garnish
How to make Khatti Meethi Tinda Masala Recipe
To begin making the Khatti Meethi Tinda Masala Recipe, firstly first prepare all the ingredients and keep them ready by the side.
Heat oil in the pressure cooker, add the ajwain seeds and allow it to crackle. Add the ginger and tomatoes and saute until the tomatoes soften.
Add the cut tinda (apple gourd), and the remaining ingredients including green chillies, turmeric powder, red chilli powder, amchur, jaggery and salt except the kasuri methi.
Add 1/4 cup of water, cover the pressure cooker, cook for three whistles and turn off the heat.
Allow the pressure to release naturally. Once the pressure releases, open the cooker and stir in the kasuri methi.
Check the salt and seasonings and adjust to suit your taste. Transfer to a serving bowl and serve warm.
Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner.
