Khatti Meethi Tinda Masala Recipe
Description:
Khatti Meethi Tinda Masala is a delightful, tangy, and sweet North Indian dish made with Tinda, also known as Apple Gourd. This dish combines a harmonious blend of spices, jaggery, and dried fenugreek leaves, giving it a unique flavor profile that is both sour and sweet. Tinda, which is part of the gourd family, is often referred to as Indian baby pumpkin or squash. Perfect for a quick and easy meal, this recipe can be prepared in one pot, making it ideal for a lunch box meal or a light dinner. The Khatti Meethi Tinda Masala pairs wonderfully with Indian breads like Methi Thepla, and adds a refreshing touch to your meal.
Cuisine: North Indian
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Tinda (Apple Gourd), peeled and cut into wedges | 300 grams |
| Ajwain (Carom seeds) | 1 teaspoon |
| Tomato, finely chopped | 1 |
| Ginger, grated | 1 inch |
| Green Chillies, slit | 2 |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red Chilli powder | 1/2 teaspoon |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Jaggery | 1 tablespoon |
| Salt | To taste |
| Oil | 1 teaspoon |
| Kasuri Methi (Dried Fenugreek Leaves) | 1 teaspoon |
Preparation Time:
- 10 minutes
Cook Time:
- 30 minutes
Instructions:
-
Prepare the Ingredients:
Begin by gathering all the ingredients and preparing them. Peel and cut the tinda into wedges, chop the tomato, grate the ginger, and slit the green chillies. -
Cook the Spices:
Heat the oil in a pressure cooker. Once hot, add the ajwain (carom seeds) and allow them to crackle. Then, add the grated ginger and chopped tomatoes. Sauté the mixture until the tomatoes soften and turn mushy. -
Add Tinda and Spices:
Add the prepared tinda wedges to the cooker. Stir in the green chillies, turmeric powder, red chilli powder, amchur (dry mango powder), jaggery, and salt. Mix everything well to combine. -
Pressure Cook:
Pour in about 1/4 cup of water and give the mixture one final stir. Close the lid of the pressure cooker, and cook the tinda for 3 whistles on medium heat. Afterward, turn off the heat and let the pressure release naturally. -
Finish the Dish:
Once the pressure has released, open the cooker and stir in the kasuri methi (dried fenugreek leaves). Adjust the salt and seasonings according to your taste preference. -
Serve:
Transfer the Khatti Meethi Tinda Masala to a serving bowl. It can be served warm as a side dish alongside Methi Thepla, Boondi Kadhi, and Mango Pickle for a hearty meal.
Serving Suggestions:
Khatti Meethi Tinda Masala is best enjoyed as part of a cozy Sunday lunch or a quick weeknight dinner. Pair it with Indian flatbreads like roti, paratha, or Methi Thepla for a complete meal. You can also serve it with a side of tangy Boondi Kadhi and pickles to elevate the flavors.
This recipe for Khatti Meethi Tinda Masala is an easy-to-make, comforting dish that combines the health benefits of tinda with the richness of Indian spices and jaggery. Whether you’re looking for a filling lunch or a side dish for your dinner, this delightful recipe will satisfy your taste buds with its perfect balance of sweet and sour flavors.
