Punjabi Style Tinda Sabzi Recipe
Description:
Punjabi Style Tinda Sabzi is a hearty, flavorful dish that perfectly captures the essence of Punjabi home cooking. This quick and easy recipe transforms the humble apple gourd (tinda) into a flavorful sabzi that pairs wonderfully with chapati for a satisfying lunch. When combined with aromatic spices like garam masala, coriander powder, and cumin, the tinda becomes tender and delicious, sure to win over even the most skeptical of veggie lovers. This recipe is an ideal choice for a busy weekday lunch or to pack in a lunchbox.
Cuisine: Punjabi
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Tinda (Apple Gourd) | 8, peeled, sliced, and seeds removed |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, minced |
| Tomato | 1, chopped |
| Tomato Paste | 2 tablespoons |
| Coriander Powder (Dhania) | 1/2 teaspoon |
| Cumin Powder (Jeera) | 1/2 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon (or as required) |
| Oil | 1 tablespoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 3-4
Instructions
-
Heat the Oil: Begin by heating oil in a heavy-bottomed pan over medium heat. Add the cumin seeds and let them splutter.
-
Sauté Onions and Garlic: Once the cumin seeds have spluttered, add the minced garlic and finely chopped onion. Sauté them until the onions turn translucent, about 2-3 minutes.
-
Cook Tomatoes and Tinda: Add the chopped tomatoes and cook for another 2 minutes until they soften. Then, add the sliced tinda (apple gourd), tomato paste, turmeric powder, asafoetida (hing), red chilli powder, and salt to the pan. Stir everything together, ensuring that the tinda is well coated with the spices.
-
Simmer and Cook: Cover the pan and let the vegetables cook on low heat until the tinda becomes tender. Stir occasionally, and add a little water if needed to prevent the sabzi from sticking to the pan. The tinda should soften and become slightly translucent.
-
Add Final Spices: Once the tinda is cooked through, sprinkle in the coriander powder, cumin powder, and garam masala powder. Stir well to combine, and let the sabzi cook for another 2 minutes to allow the spices to infuse.
-
Serve: Turn off the heat and transfer the Punjabi Style Tinda Sabzi to a serving dish. Garnish with freshly chopped coriander leaves.
Serving Suggestions:
Serve your Punjabi Style Tinda Sabzi hot, paired with Dal Tadka, Palak Raita, and Phulka for a wholesome and delicious weekday lunch.
Tip: For a variation, you can also add a dash of lemon juice to the sabzi just before serving for an added zing. This dish is naturally light and flavorful, making it a great choice for those looking for a healthy and satisfying meal.
