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Recipe Overview
- Author’s name:Vegor
- Recipe type:Main
- Allergens:
- Seasons:summer,all
- Cuisines:
- Courses:dinner,lunch,stir fry
Recipe Description
Tinda Masala, a delightful North Indian dish, features the subtle, slightly grassy flavor of tinda gourds cooked in a tangy tomato-based sauce. This vegan rendition is enriched with spices such as cumin, coriander, and turmeric, which are sautéed to release their aromatic profiles, making the dish both invigorating and comforting. Often paired with roti or rice, this recipe offers a nutritious, flavorful meal ideal for summer dinners or a festive vegan option for family gatherings.
Ingredients
- 500 grams tinda (Indian round gourd), peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, pureed
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh cilantro, chopped for garnish
Steps:
- Heat oil in a pan and add the cumin seeds.
- Once the cumin seeds start to crackle, add chopped onions and sauté until golden brown.
- Add the ginger-garlic paste and sauté for another minute.
- Stir in the pureed tomatoes, turmeric, coriander, and red chili powders, and cook until oil separates from the masala.
- Add diced tinda, salt to taste, and enough water to cover the vegetables. Simmer until the tinda is tender and the masala thickens.
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