Dahi Wale Tinda Ki Sabzi Recipe – Apple Gourd in Yogurt Curry
Dahi Wale Tinda Ki Sabzi is a flavorful and comforting North Indian curry made with tender apple gourds cooked in a smooth yogurt-based gravy. The unique combination of spices and the creamy yogurt sauce adds an irresistible depth of flavor to this dish. It’s a perfect addition to your weekday lunch or dinner table, especially when paired with Phulka (soft flatbreads) and Pindi Chole (spiced chickpeas). This recipe is entirely vegetarian and packed with aromatic spices, making it a delightful choice for anyone looking to explore the goodness of Indian home-cooked curries.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tinda (Apple Gourd) | 500 grams (peeled and diced) |
| Mustard Oil | 1 tablespoon |
| Mustard Seeds | 1/2 teaspoon |
| Fenugreek Seeds (Methi Seeds) | 1/2 teaspoon |
| Green Chillies | 2, slit |
| Asafoetida (Hing) | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Salt | 1 teaspoon (or to taste) |
| Curd (Dahi / Yogurt) | 3/4 cup |
| Gram Flour (Besan) | 1 tablespoon |
| Coriander Powder (Dhania Powder) | 1/2 teaspoon |
| Garam Masala Powder | 1/4 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 tablespoon |
| Fresh Coriander Leaves | 6 sprigs, finely chopped |
Preparation Time
| Time | Duration |
|---|---|
| Preparation Time | 10 minutes |
| Cooking Time | 20 minutes |
| Total Time | 30 minutes |
Servings
| Servings | 4 |
Cuisine
| Cuisine | North Indian |
Course
| Course | Lunch |
Diet
| Diet | Vegetarian |
Instructions
Step 1: Start by preparing all your ingredients. Peel and dice the Tinda (apple gourd), slit the green chillies, and chop the fresh coriander leaves. Have your spices and yogurt ready for mixing.
Step 2: In a heavy-bottomed pan or kadai, heat mustard oil on medium heat. Once the oil is hot, add the mustard seeds and fenugreek seeds. Allow them to crackle and release their aroma for about 5-10 seconds.
Step 3: Add the slit green chillies and a pinch of asafoetida (hing). Stir quickly to mix everything. Now, add the chopped Tinda (apple gourd) and sprinkle a little salt and turmeric powder over it. Mix the ingredients gently, ensuring the gourd is well-coated with the spices.
Step 4: Turn the heat to medium-low, cover the pan, and let the Tinda cook for 5 minutes. Stir occasionally to make sure it cooks evenly. Once the gourd becomes tender, check for doneness. You should be able to easily press it with a spoon.
Step 5: While the Tinda is cooking, prepare the yogurt mixture. In a small mixing bowl, combine the yogurt (curd), gram flour (besan), coriander powder, garam masala powder, red chilli powder, and kasuri methi (dried fenugreek leaves). Whisk this mixture well, adding 1/4 cup of water if necessary, until it’s smooth and free of lumps.
Step 6: Once the Tinda is cooked and soft, pour the yogurt mixture into the pan. Stir gently to combine the ingredients, making sure the Tinda is evenly coated with the yogurt curry. Allow the curry to simmer for an additional 3 to 5 minutes, letting the flavors meld together. The gravy should thicken as it cooks.
Step 7: After the curry has thickened and the Tinda has absorbed all the spices, taste and adjust the salt if necessary. Turn off the heat, and stir in the freshly chopped coriander leaves for a burst of freshness.
Step 8: Transfer the Dahi Wale Tinda Sabzi to a serving bowl. Serve it hot with Phulka or Pindi Chole for a wholesome meal that’s sure to please your taste buds.
Tips & Variations
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Adjusting Spice Levels: If you prefer a milder curry, reduce the amount of green chillies or omit the red chilli powder. You can also add a teaspoon of sugar to balance the tangy flavor of the yogurt.
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Add Extra Vegetables: You can add potatoes or peas along with the Tinda to make the curry more filling and colorful.
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Yogurt Consistency: For a creamier texture, use full-fat yogurt. If your yogurt is too thin, you can strain it using a muslin cloth or cheesecloth to remove excess whey before adding it to the curry.
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Serving Suggestions: This curry pairs wonderfully with Chapati, Paratha, or even Rice. For a more elaborate meal, serve with Aloo Gobi (potato cauliflower curry) or a simple Dal Tadka (lentils cooked with tempered spices).
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 110 |
| Protein | 3.5 grams |
| Carbohydrates | 15 grams |
| Fiber | 3 grams |
| Fat | 5 grams |
| Sodium | 320 mg |
| Vitamin C | 9% of daily value |
| Iron | 5% of daily value |
Dahi Wale Tinda Ki Sabzi is a nutritious and flavorful vegetarian curry that is perfect for lunch or dinner. The apple gourd absorbs the tangy and spice-filled yogurt sauce, making it a delightful dish that’s simple to prepare yet full of rich flavors.
