Tinda onion masala subzi (Tinda subzi flavored with onion)

Tinda is native to India. Tinda belongs to the family of gourds and is popularly consumed in South Asian countries like India, Pakistan and Afghanistan. 

Tinda is also called squash melon, Indian baby pumpkin and Indian round gourd.

Tinda is a water-rich vegetable and also is easily digestible. Tinda keeps the body system cool and healthy and increases urinary flow, which helps excrete toxins from the kidney. As it is easily digestible, it is recommended for sick people.

This wonder vegetable contains antioxidants and many anti-inflammatory agents, which are effective in controlling blood pressure, heart diseases and strokes. It can also prevent cancer formation. Lot of fiber available in tinda, helps digestion, relieves stomach acidity and prevents constipation. 

Eating tinda strngthens the brain and the body.

Lot of recipes for tinda are available. Here I am posting a recipe for tinda onion masala subzi. In place of onion masala, one can try kottimira/cilantro masala also.

Ingredients:

•      7 or 8 medium size tinda
•      2 medium size onions chopped
•      2 or 3 green chiles
•      1 Tsp. garam masala
•      Salt to taste
•      2 Tbsp. oil

Directions:

1.      Wash and cut tinda in to quarter pieces or smaller. No need to peel, if the tinda are tender. 
2.      Discard seeds if they are very hard.
3.      Chop onions. 
4.      Grind onions, green chiles, garam masala and salt to a coarse paste.
5.      Heat oil in a deep thick pan.
6.      Add tinda pieces.
7.      Add masala paste.
8.      Keep stirring and cook till the tinda pieces are soft.
9.      To reduce cooking time, cook the pieces and masala in a pressure cooker till one whistle.
10.      Remove lid when pressure is reduced.
11.      Cook on low heat till the fluid evaporates and pieces are tender.
12.      Remove from heat and transfer to a serving bowl.
13.      Onion masala can be replaced by kottimira /cilantro masala.