Tinde aka Apple Gourd, a seasonal vegetable, available in grocery stores June to September. When purchasing pick the ones that you can squeeze between your thumb and forefinger.
Recipe – Feeds 4
6 x apple gourd peeled and cut into wedges, remove any hard seeds
1 tablespoon mustard oil
1 tablespoon ghee
1 teaspoon cumin seeds
1 teaspoon crushed coriander seeds
2 small or 1 large sliced onion
Heaped tbsp of garlic paste
Heaped tbsp of ginger paste
1 tsp turmeric
200g plum tomatoes – pureed or a tablespoon of tomato puree
Green chillies to your taste – chopped finely or sliced
1 tsp Achari masala – optional
1 tsp Kashuri Methi
1 tsp salt
1 large potato cut into small pieces – optional
Handful chopped coriander leaves
Water as required if you prefer a runnier sauce – optional
Method
1. Warm the oil/ghee in a heavy based pan and add the cumin & coriander
2. Once they have released their aromas add the sliced onions
3. Fry until slightly golden in colour then add the garlic/ginger paste
4. Wait until you can smell the aroma of the garlic then add the turmeric to the pan
5. Saute for a couple of minutes until the raw smell cooks off, then add the tomato puree/paste
6. Cook for a few minutes on a medium heat then add the remainder spices and salt
7. Allow this to cook until the oil separates from the mixture and creates little wells
8. Add the potato if using, and a splash of water to loosen the ingredients in the pan and cover and cook for 7-8 minutes on a low heat
9. Now add the apple gourd and stir well, cover and cook until cooked through. They should not be mushy but also shouldn’t be hard
10. Sprinkle on the chopped coriander and stir through
11. Serve with roti, naan or rice
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