Khatti Meethi Tinda Masala Recipe
A delicious blend of tangy and sweet flavors, Khatti Meethi Tinda Masala is a popular North Indian side dish that features the humble Tinda (also known as apple gourd). This flavorful curry is made using simple ingredients, with the perfect balance of spices that make it a perfect accompaniment to a variety of Indian meals. The tanginess comes from the dry mango powder (amchur) and the sweetness is brought out by jaggery, which together create a unique and appetizing taste. Paired with Methi Thepla or Boondi Kadhi, this recipe is a great choice for a cozy Sunday lunch or a comforting weeknight dinner.
Ingredients
Here are the essential ingredients you’ll need to prepare this tangy and sweet delight:
| Ingredient | Quantity |
|---|---|
| Tinda (Apple Gourd), peeled & cut into wedges | 300 grams |
| Ajwain (Carom seeds) | 1 teaspoon |
| Tomato, finely chopped | 1 medium |
| Ginger, grated | 1-inch piece |
| Green Chilies, slit | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Jaggery, grated | 1 tablespoon |
| Salt | To taste |
| Sunflower oil | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon (for garnish) |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Servings
- Serves: 4
Cuisine
- Cuisine Type: North Indian
- Course: Side Dish
- Diet: Vegetarian
Instructions
Step 1: Prepare the Ingredients
Start by preparing all the ingredients so theyโre ready to go. Peel and cut the tinda (apple gourd) into wedges, chop the tomatoes finely, slit the green chilies, and grate the ginger. Keep everything aside in separate bowls.
Step 2: Cooking the Spices and Vegetables
- Heat sunflower oil in a pressure cooker over medium heat.
- Once the oil is hot, add the ajwain seeds (carom seeds) and let them crackle for a few seconds.
- Add the grated ginger and chopped tomatoes to the cooker. Sautรฉ them together until the tomatoes become soft and mushy.
Step 3: Add the Tinda and Spices
- Now, add the prepared tinda (apple gourd) wedges into the cooker.
- Sprinkle in the turmeric powder, red chili powder, amchur (dry mango powder), and salt to taste. Add the jaggery and mix well to ensure the tinda is coated with the spices.
- Add 1/4 cup of water to the cooker and give it one last stir.
Step 4: Pressure Cook the Mixture
- Close the lid of the pressure cooker and cook for 3 whistles over medium heat.
- Once done, turn off the heat and allow the pressure to release naturally. This should take around 10 minutes.
Step 5: Final Touches
- Open the cooker once the pressure has fully released. Stir in the kasuri methi (dried fenugreek leaves) for an added aroma and garnish.
- Taste the dish and adjust the salt or spices, if necessary, to suit your preference.
Step 6: Serve
Transfer the Khatti Meethi Tinda Masala to a serving bowl and serve hot.
Serving Suggestions
This delightful dish is best enjoyed with Methi Thepla, a crispy Indian flatbread, or Boondi Kadhi, a spiced yogurt-based curry. You can also pair it with Mango Pickle for an extra burst of flavor.
Tips:
- If you donโt have a pressure cooker, you can cook the tinda in a regular pan, but it will take longer (around 15-20 minutes) to cook through.
- Adjust the sweetness and tanginess by adding more jaggery or amchur, depending on your taste preference.
- Garnish with fresh coriander leaves for an added touch of freshness.
Why You’ll Love This Recipe
Khatti Meethi Tinda Masala strikes a perfect balance between the tangy flavors of amchur and the sweetness of jaggery. The tinda, a nutritious vegetable, absorbs all the wonderful flavors of the spices, making each bite irresistible. This dish is not only flavorful but also healthy and makes for a satisfying side dish to complete any meal.
