Khatti Meethi Tinda Sabzi Recipe – A Sweet and Sour Tinda Delight
If you’re looking for a vibrant, easy-to-make Indian dish, Khatti Meethi Tinda Sabzi is a perfect addition to your lunch table. A beloved creation in every Gujarati household, this dish brings together the subtle sweetness of jaggery with the tangy punch of dry mango powder. Known for its delightful balance of sweet and sour flavors, this vegetable-based dish is not only nutritious but also incredibly simple to prepare. Ready in just 30 minutes, it can easily be packed into your lunchbox for an on-the-go meal.
Cuisine: Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Tinda (Indian round gourds) | 500 grams, cut into round and straight pieces |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Coriander powder | 1 teaspoon |
| Cumin powder | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder | 1 teaspoon |
| Asafoetida (Hing) | A pinch |
| Dry mango powder (Amchur) | 1-1/2 teaspoons (adjust to taste) |
| Jaggery (grated) | 1 tablespoon |
| Curry leaves | 5, broken |
| Oil | 2 tablespoons |
| Fresh coriander leaves | 4 sprigs, chopped |
| Roasted peanuts, crushed | As needed |
| Salt | To taste |
Nutritional Information (Per Serving)
This vibrant Tinda Sabzi is not only delicious but also offers essential nutrients. Here’s an approximate breakdown per serving:
| Nutrient | Amount |
|---|---|
| Calories | ~150-180 kcal |
| Protein | ~3-4 grams |
| Carbohydrates | ~30 grams |
| Fiber | ~6 grams |
| Fat | ~8 grams |
| Sodium | ~200 mg |
| Sugar | ~7 grams |
Note: Nutritional values are approximate and may vary depending on portion size and ingredient variations.
Preparation Time
10 minutes
Cooking Time
30 minutes
Total Time
40 minutes
Instructions
-
Prepare the Tinda
Begin by washing and cutting the Tinda (Indian round gourds) into round and straight pieces. This vegetable forms the base of your dish and will absorb the wonderful flavors you add. -
Pressure Cook the Tinda
In a pressure cooker, add the cut Tinda, salt, and about 2 tablespoons of water. Close the lid and cook for 2 whistles. Once the pressure has settled, remove the cooker from the heat and place it under cold water to release the pressure. Set the cooked Tinda aside. -
Heat Oil & Temper Spices
Heat 2 tablespoons of oil in a large pan or wok over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Let them splutter for about 10 seconds to release their aroma. -
Add Curry Leaves and Cook the Tinda
Next, add the broken curry leaves to the pan and stir them for a few seconds. Now, add the cooked Tinda along with salt and the remaining spices (coriander powder, cumin powder, red chili powder, turmeric powder, and a pinch of asafoetida). Stir everything gently to mix the spices into the Tinda. -
Incorporate Dry Mango Powder & Jaggery
Add the dry mango powder (Amchur) and jaggery to the mix. The tangy mango powder and the sweet jaggery will create the signature “Khatti Meethi” flavor. Mix everything well and let the sabzi cook for a few more minutes until the Tinda is tender and fully infused with the spices. -
Add Peanuts & Garnish
Once the Tinda is perfectly cooked, turn off the heat. Add the roasted, crushed peanuts and chopped fresh coriander leaves for a delightful crunch and freshness. Give everything one last mix. -
Serve
Serve your Khatti Meethi Tinda Sabzi hot with Gujarati Daal and Lauki Thepla for a hearty and satisfying lunch. It also pairs wonderfully with chapati or paratha for a complete meal.
Tips for the Perfect Khatti Meethi Tinda Sabzi
- Adjust the sweetness and sourness: The sweetness from jaggery and the tanginess from dry mango powder are key to balancing the flavors. Feel free to adjust the quantities based on your preference. If you prefer more tang, increase the dry mango powder. For a sweeter version, add a little more jaggery.
- Roast your peanuts: For the best flavor, roast your peanuts before crushing them. This adds a nice crunch and a toasted flavor to the dish.
- Use fresh Tinda: Fresh Tinda (also known as Indian round gourd or Kundru) yields the best results. If you can’t find Tinda, you can substitute with zucchini or small bottle gourd, though the flavor and texture will vary slightly.
Why You Should Try This Recipe
Khatti Meethi Tinda Sabzi is a perfect example of the Gujarati knack for balancing flavors. With a combination of everyday spices, the dish captures the essence of traditional Indian home cooking, making it an ideal addition to your lunch or dinner menu. Whether you’re new to Indian cuisine or a seasoned enthusiast, this recipe will bring joy to your taste buds with its comforting taste and fragrant aroma. Plus, it’s an easy and healthy way to include more vegetables in your meals!
Frequently Asked Questions (FAQ)
1. Can I make this recipe ahead of time?
Yes, this dish can be prepared in advance and stored in an airtight container in the fridge for 1-2 days. The flavors often improve as they sit, making it an excellent make-ahead dish.
2. Can I make this dish without a pressure cooker?
Yes, if you don’t have a pressure cooker, you can cook the Tinda in a regular pan. Just add a bit more water and cook it covered on low heat until the Tinda becomes tender.
3. Can I add other vegetables?
Certainly! While Tinda is the star of this dish, you can also experiment by adding other vegetables like potatoes or pumpkin for a variation in texture and flavor.
4. Is this recipe vegan?
Yes, Khatti Meethi Tinda Sabzi is completely vegan and free from dairy or animal products, making it suitable for all plant-based diets.
Enjoy making this Khatti Meethi Tinda Sabzi, and let it bring a burst of traditional Gujarati flavors to your kitchen!
