Khatti Meethi Tinda Recipe: A Delightful Gujarati Style Bitter-Gourd Curry
Introduction:
If youโre looking for a delicious, tangy, and slightly sweet curry that pairs perfectly with rotis or rice, then the Khatti Meethi Tinda (Gujarati Style Bitter-Gourd Curry) is an excellent choice. This dish, also known by various regional names like Dondkaka, Tinda, Tendli, and Tindora, is a staple in many Gujarati households. Its unique flavor profile, combining sourness, sweetness, and a touch of spice, makes it a beloved dish in Indian cuisine. Not only is it packed with flavors, but itโs also incredibly simple to prepare, making it an ideal choice for a quick lunch.
This recipe is incredibly versatile and can be made in a number of ways, depending on the region and personal preferences. Whether youโre a beginner or an experienced cook, youโll find that this easy-to-make curry will quickly become one of your favorites. So, letโs get started with this simple yet flavorful Gujarati recipe thatโs sure to leave your taste buds dancing with delight!
Ingredients Table
| Ingredient | Quantity |
|---|---|
| Tinda (Indian round gourd) | 500 grams, sliced or cut into rounds |
| Rai (Mustard seeds) | 1/2 tsp |
| Jeera (Cumin seeds) | 1/2 tsp |
| Dhania powder (Coriander powder) | 1 tsp |
| Jeera powder (Cumin powder) | 1 tsp |
| Lal mirch powder (Red chili powder) | 1/2 tsp |
| Haldi powder (Turmeric powder) | 1 tsp |
| Hing (Asafoetida) | A pinch |
| Amchur powder (Dry mango powder) | 1 1/2 tsp |
| Gud (Jaggery) | 1 tbsp |
| Kadhi patta (Curry leaves) | 4-5 leaves, torn in half |
| Oil | As required |
| Hara dhania (Fresh coriander leaves) | A handful, chopped |
| Moongphali (Peanuts) | A handful, roasted and chopped |
| Namak (Salt) | As per taste |
Allergen Information
This recipe contains peanuts, which may cause allergies in individuals sensitive to nuts. Make sure to check if your guests or family members have any nut allergies before preparing this dish. The rest of the ingredients used in this recipe are typically safe for most people and do not pose significant allergy risks.
Dietary Preferences
- Vegetarian: This recipe is 100% vegetarian and is perfect for those following a plant-based diet.
- Gluten-Free: The recipe does not contain any gluten, making it suitable for individuals with gluten sensitivities or celiac disease.
- Dairy-Free: No dairy products are used in this recipe, making it suitable for vegans and those who are lactose intolerant.
Preparation Time: 10 Minutes
Cooking Time: 30 Minutes
Instructions:
-
Pressure Cook the Tinda:
Start by washing the Tinda (Indian round gourd) thoroughly. Cut it into round slices or any shape that you prefer. In a pressure cooker, add the sliced Tinda along with enough water and a pinch of salt. Close the lid and cook the Tinda on medium heat for 2-3 whistles. Once done, turn off the heat and allow the pressure to release naturally. Open the cooker once the pressure has been released, and set the Tinda aside. -
Heat the Oil and Temper Spices:
In a kadhai (wok), heat some oil on medium heat. Once the oil is hot, add the rai (mustard seeds) and jeera (cumin seeds). Allow them to splutter and release their aroma. -
Add Curry Leaves and Veggies:
Next, add the kadhi patta (curry leaves), followed by the cooked Tinda. Stir well to mix the spices with the vegetables. Then, add the dhaniya powder (coriander powder), jeera powder (cumin powder), lal mirch powder (red chili powder), haldi powder (turmeric powder), and a pinch of hing (asafoetida). Stir everything together to coat the Tinda with the spices. -
Add Sweet and Sour Flavor:
To balance the flavor, add amchur powder (dry mango powder) and gud (jaggery) to the mixture. The gud adds a natural sweetness while the amchur gives it a tangy twist, making the dish perfectly khatti-meethi (sour and sweet). Mix everything well and cook for another 3-4 minutes, allowing the flavors to meld together. -
Finishing Touches:
Once the Tinda is well-cooked and the spices have infused into the vegetable, taste and adjust the salt and spices if needed. For extra crunch and flavor, add the roasted peanuts (moongphali) and fresh coriander leaves (hara dhania). Give everything a final mix, and your Khatti Meethi Tinda is ready to serve! -
Serve:
Serve this delightful Tinda curry hot with roti, paratha, or steamed rice for a complete meal. It pairs wonderfully with simple dal (lentils) or a yogurt-based side dish for a satisfying and flavorful lunch.
Advice:
- Adjust Sweetness and Sourness: The balance between the sweetness of jaggery and the tanginess of amchur can be adjusted according to your taste preferences. If you prefer a sweeter dish, increase the amount of jaggery, and for a tangier version, add more amchur powder.
- Crunchy Peanuts: If you love crunchy textures, make sure to add the roasted peanuts at the end to maintain their crunchiness. They add a delightful contrast to the soft Tinda.
- Spice Level: You can control the spice level by adjusting the quantity of red chili powder. If you like it milder, reduce the chili powder, or if you love spice, feel free to add a little extra!
Conclusion:
Khatti Meethi Tinda is a wonderful, flavorful curry that combines the goodness of seasonal vegetables with the irresistible tangy and sweet flavors that Gujarati cuisine is famous for. The simple ingredients come together to create a dish that is satisfying and delicious, making it a perfect choice for a quick and nutritious meal. Whether youโre a fan of Gujarati food or new to this style of cooking, this recipe will undoubtedly become a family favorite. Enjoy this unique dish and delight in the perfect balance of sweet, sour, and spicy flavors!
