Tinda rasedar subzi (Tinda in tomato gravy subzi)

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 gourd.

Tinda is a water rich vegetable and also is easily digestible. This vegetable 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 and convalescing people.

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

Eating tinda strengthens the brain and the body.

Here is a recipe for gravy subzi, which is popular in North India. Usually it is not necessary to peel the skin. If the seeds are too hard, you may remove the seeds. Otherwise, tinda is very tasty with tender seeds and soft skin.

Ingredients:

•      7 or 8 tinda
•      1/2 cup onion finely chopped
•      2 pods garlic finely chopped
•      2 tomatoes medium sized
•      1 green chile finely chopped
•      2 Tsp. oil
•      1 inch cinnamon stick
•      2 small elaichi (green cardamom)
•      2 lavang (cloves)
•      1 Tsp. jeera seeds
•      1 Tsp. dhania powder (coriander powder)
•      1/2 Tsp. jeera powder
•      1 Tsp. garam masala
•      1 Tsp. red chile powder
•      Salt to taste
•      Cilantro for garnish

Directions:

1.      Wash and cut tinda in to half. I do not peel tinda. If wanted, just scrape the skin with blunt knife.
2.      Fine chop onion, garlic and green chile.
3.      Using a grater, grate the tomatoes or grind the tomatoes in a grinder.
4.      Heat oil in a pressure ooker pan.
5.      Add cinnamon, elaichi and lavang,
6.      After 3 minutes, add jeera seeds.
7.      After 2 minuts, add onion, garlic and chile pieces.
8.      Fry till onion pieces turn translucent.
9.      Add grated tomato/tomato puree.
10.      Add dhania powder, jeera powder and garam masala powder.
11.      Add tinda pieces and keep stirring.
12.      Cook for about 4 minutes and add 1/2 cup water.
13.      Add salt.
14.      Cover and pressure cook up to 3 whistles.
15.      Transfer to serving dish when the cooker pressure comes to normal.
16.      Garnish with cilantro.
17.      Tinda subzi can be eaten with rice, roti or naan.