Khatti Meethi Tinda Sabzi (Sweet and Sour Tinda Curry)
If you’re looking to spice up your dinner with a delightful mix of tangy and sweet flavors, the Khatti Meethi Tinda Sabzi is the perfect choice. This dish, made with fresh tinda (also known as apple gourd), brings together the rich textures of Indian spices with the sweetness of jaggery and the tanginess of amchur (dried mango powder). Best enjoyed with a side of Gujarati dal and gourd theplas, this recipe is sure to win hearts at your dinner table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tinda (apple gourd) | 500 grams, peeled and cut into rounds |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Turmeric powder | 1 teaspoon |
| Asafoetida (hing) | A pinch |
| Amchur powder (dried mango powder) | 1 1/2 teaspoons (adjust to taste) |
| Jaggery | 1 tablespoon, grated |
| Curry leaves | 5 leaves, torn |
| Oil | 2 tablespoons |
| Fresh coriander (cilantro) | 4 sprigs, chopped |
| Roasted peanuts | A handful |
| Salt | To taste |
| Water | 2 tablespoons |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
This recipe serves 4 people.
Cuisine
- Indian Cuisine
Course
- Main Course
Diet
- Vegetarian
Instructions
Step 1: Prepare the Tinda
Begin by peeling and cutting the tinda into round pieces. The tinda should be firm and fresh for the best texture. Set the pieces aside for later use.
Step 2: Pressure Cook the Tinda
Take a pressure cooker and add the chopped tinda along with salt and 2 tablespoons of water. Close the lid and cook for 2 whistles. Once the cooker is done, place it under cold water and allow the pressure to release naturally. Set the cooked tinda aside.
Step 3: Temper the Spices
In a separate pan, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter for about 10 seconds, filling your kitchen with their aromatic fragrance.
Step 4: Add the Curry Leaves and Spices
Now, add the curry leaves to the pan. Stir them in, and then add the cooked tinda, salt, and all the dry spices—coriander powder, cumin powder, red chilli powder, turmeric powder, and a pinch of asafoetida. Mix everything well, ensuring that the spices coat the tinda evenly.
Step 5: Add Amchur Powder and Jaggery
To give the dish its signature sweet and sour flavor, sprinkle in the amchur powder and grated jaggery. Stir the mixture to combine all the ingredients thoroughly. Allow it to cook for 5-7 minutes, allowing the tinda to absorb the flavors and become tender.
Step 6: Finish with Peanuts and Fresh Coriander
Once the tinda is fully cooked and tender, add the roasted peanuts and chopped fresh coriander to the pan. Stir gently, allowing the peanuts to add a delightful crunch and the coriander to bring a fresh, herbaceous note to the dish.
Step 7: Serve and Enjoy
Serve this delicious Khatti Meethi Tinda Sabzi with Gujarati dal and soft, flaky gourd theplas for a truly satisfying meal. The combination of the tangy, sweet curry with the savory dal and theplas is sure to be a hit with your family and friends.
Tips for the Best Khatti Meethi Tinda Sabzi:
- Adjust the sweetness and tanginess according to your preference by varying the amount of jaggery and amchur powder.
- If you prefer a spicier version, increase the quantity of red chilli powder.
- Serve with some steamed rice or chapati to complete your meal.
This easy-to-make dish is packed with flavors that balance sweetness, sourness, and a hint of heat, making it a perfect addition to your weekday meals. Enjoy the wholesome goodness of tinda with every bite!
