Tindey ki sabji recipe Punjabi style. Tinda or apple gourd curry perfectly spiced and light summer Indian curry. In this tangy and spicy Punjabi gravy dish tinda is cooked in a yogurt/dahi based gravy along with spices and resulting dish is quite tasty. Let’s say it is tasty enough that I saw a tinda hater in the family to enjoy this curry with his favorite Namak ajwain ka paratha.
Tinda in English is known as apple gourd which is a round gourd and is a summer vegetable. Rich in vitamin C, riboflavin, Niacin and many other nutrients Tinda is a healthy option for making curry or sabzi. But as much as healthy it is, there are almost equal tinda haters in every family as much as tinda lovers are. So, in this recipe of dahi tamatar wale tinde ki sabzi, I added achari flavor from mango pickle. The gravy base is made with onion and tomato masala along with dahi. The gravy of tinda is surprisingly light but looks creamy and is quite flavourful with spice powders.
The tanginess of mango pickle adds an achari flavour to tindey ki sabzi. The gravy of tinda is light but surprisingly looks creamy and is quite flavourful with spice powders. If you are using tender and fresh small size tinda the curry is ready very quickly as tinda cooks really fast. So just change the cooking time by few minutes if the tinda you are using is not that fresh or slightly big sized.
It is a quick cooking Indian curry, made in punjabi homes. you can practically make it in 20 minutes if you are a reasonably OK cook and maximum 30 minutes even if you are a beginner. Any which way it takes 10 minutes of actual time to cook rest is passive time so you can use that do the side dishes like Beetroot Raita or Boondi Raita and salad to go with it.
What makes this Dahi wale tinde ki sabji special is achari masala along with finely chopped Aam ka achar that lends a beautiful earthy flavor to this tinda curry. You can serve Dahi wale tinda with Namak Ajwain ka paratha, Phulka or steamed rice.
Dahi Wali Tindey ke Sabzi Recipe Video in Hindi
HAVE YOU TRIED DAHI WALE TINDE RECIPE?
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- 400 g Tinda (apple gourd choose tender small ones)
- 75 g chopped onion
- 150 g tomato puree fresh tomatoes
- 1-2 green chili finely chopped
- 1 tsp grated ginger
- 3 tbsp yogurt dahi
- 2 Tbsp Oil
- 1 pinch Hing asafoetida
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 2 tbsp Aam ka achar chopped
- 2 tbsp coriander leaves for garnish
Heat oil in a pan, add cumin seeds and hing/asafoetida, allow it to pop and add grated ginger and green chili.
Now add finely chopped onion and cook till the onion turn translucent.
Add fresh tomato puree and cook it for 4-5 minutes.
Add turmeric powder, red chili powder, coriander powder, cumin powder and mix well.
Add 2-3 tbsp of fresh dahi/yogurt and cook on medium heat till masala starts to leave sides of the pan.
Add salt and cut tinda, stir to coat it with dahi wale masala and cook for 2-3 minutes.
Now add 1.5cup of water and mix every thing well.
Cover and cook for 12-13 minutes on medium heat.
Switch off the heat and garnish with fresh coriander leaves.
Serve Dahi wale tinda hot with chapati paratha or rice.
Use tender small sized tinda or apple gourd for the curry.
If small size ones are not available increase the cooking time by few minutes so that it is cooked properly.