Tinday Recipes: 5 Best Recipes of Apple Gourd

Tinday Recipes or Apple gourd Recipes made with super delicious vegetable tinda or Indian squash or Indian squash. This vegetable mostly grow in South Asia and South Australia. Tinda or Indian squash is just like small pumpkin light green in color, apple shape, whitish inside with lots of edible seeds. People harvest this vegetable unripe. In the ripened form we can consume its seeds as dry nuts.

Nutritional information of Tinday or Apple gourd:

According to USDA National Nutrient database, it is a low-calorie vegetable that contain only 21 calories per 100g. Indian squash has five percent of dietary fibre. It is good source of vitamins specially Vitamin C(20%), vitamin B-complex(5%) and minerals like calcium(2.5%), iron(11%), manganese and phosphorus(4%). It is very low in sodium but compose higher amounts of potassium. Presence of these vitamins and minerals making tinda or Indian squash a good candidate for a healthy everyday diet.

Benefits of Tinday or Apple gourd:

Tinday or Apple gourd is a very low-calorie vegetable and high in dietary fibre that helps in smooth bowel movements and easy removal of toxic substances from the body. We can also include Indian squash as a substitute for gluten-containing food in people with gluten-related disorders. Due to the presence of a good amount of Vitamin-C tinda act as a good anti-oxidant that boost immunity, make bones, cartilage and blood vessels stronger. Vitamin-C also helps in better iron absorption. Vitamin B complex includes B-1 (thiamine), B-2 (riboflavin), B-3 (niacin) are important for brain function. It also helps in preventing infections that in turn promote cell health. Iron is important for the proper functioning of red blood cells. It also helps in preventing dandruff and get healthy hair.

How can we use Tinday or Apple gourd ?

So we can have this inexpensive vegetable every day and have a lot of benefits easily. Tenda is delicious in taste when we cook it as a vegetable or as raw form to apply to our hair or body parts. Homtainment hss gathered 5 best recipes of this low cast tinday ki sabzi to get maximum benefits of Tinda.

How to cook Tinday or Apple gourd: Tinday Recipes

• Achari Tinda: Achari Tinda Recipe: Achari Tinda ki sabzi
• Masala Bahre Tinday: Stuffed Tinday
• Tinday Ghosht
• Instant One Pot Fry Tinday
• Shahi Tinday

Achari Tinda: Achari Tinday Recipe: Achari Tinday ki sabzi: Tinday Recipes

Ingredients for Achar Masala:

Fenugreek seeds 1/2 tsp
Mustard seeds 1/2 tsp
chilli flakes 1 tbsp
Fennel seeds 1 tsp
Coriander seeds 1 tsp
Salt 1/2 tsp

Ingredients for Apple gourd filling:

Tinday or Apple gourd 1Kg
Onion Julian cut 1 cup
Ginger garlic paste 2 tbsp
Turmeric powder 1/2 tbsp
Salt to taste Oil 3 tbsp
1 tsp Pickled chopped

Ingredients for gravy:

4-5 tbsp Oil
1/4 tsp Cumin seeds
1/2 tsp Salt
1/2 tsp Chili powder
1 tbsp Achar masala
1/2 tsp Coriander powder
Leftover of filling
Tomato puree 1 cup
Onion (sliced) 1 cup
Ginger garlic paste 1 tbsp
Paprika Powder 1 tbsp
turmeric powder 1 tsp

Directions for Achar Masala:

Dry roast all achar masala ingredients and grind.
Achar masala is ready set it a side.

Directions for Indian squash filling:

Peel Indian squash and cut them from the top making a cross sign but keeping the base intact.
In a pan add oil and add onion slices and saute it for 3 minutes then add ginger garlic paste a turmeric powder, salt and pickle. saute it for 7-10 min until the masala changes its colour.
Fill this mixture in the cuts.

Directions for gravy:

Heat oil in a pan add onion and cook until translucent.
Add ginger-garlic paste and cook for 5 minutes then add salt, chilli powder, achar masala, coriander powder, tomato puree and cook for 5 minutes.
Now add filled Indian squash in masala, cover and cook on low flame for 20 to 30 minutes or until tender. Add water if required.
serve it hot with roti and chapati. You can view detailed step by step recipe of achari tinday.

Masala Bahre Tinday: Stuffed Tinday or Apple gourd : Bharwa Tinday Recipes:

Ingredients:

Tinday (Apple gourd) 1 Kg
Onion 2 whole
Tomato 3
Green Chillies 4-5
Oil 1/2 cup
Red Chilli Flakes 1 tbsp
Salt 2 tsp
Cumin seeds 1 tbsp
Mango Powder 1 tsp
Dry pomegranates 2 tbsp
Coriander powder 2 tbsp
Turmeric powder 1 tsp
Red chilli powder 1/2 tsp
Ginger garlic paste 1 tbsp
Cilantro for green garnishing.

Instructions:

Wash and peel off all Tinday or Apple gourd . Now make plus sign at one side till half of its length while the base should remain intact. Dry roast dry ingredients like cumin seed, coriander seeds and grind them to powder form with pomegranate seeds. You don’t need to dry roast pomegranate seeds just add them as it is.

Now add powdered spices like salt, chilli flakes, turmeric powder, mango powder and red chilli powder. Add tomatoes, onion and green chillies in the grinder and make a thick blend. Mix all dry and wet ingredients and fill this masala in deep cuts of Indian squash. Take a pan and add oil to it. fry ginger garlic paste till get a light brown colour then add leftover masala mix and fry till all masala cook for 5 min on medium flame add all tinday in the cooking pan over masala and cover the pan for 30 mins on low flame. turn upside down all tinday after 15 min. cook both side for 15 min each.

Tips for making bharwan tinday(stuffed Apple gourd)

• Cut should not so big that the base separates easily while cooking this will ruin the presentation of your dish.
• Cooking pan should be big enough to accommodate all tinday easily.
• we can use lemon juice 3 tbsp or yogurt 3 tbsp instead of mango powder.

Tinday Ghosht: Tinday or Apple gourd curry

Ingredients:

lamb meat or mutton 1/2 kg
Onion chopped 1 large
Tomato paste 1 cup
Ginger garlic paste 3 tbsp
Red chilli powder 2 tsp
Coriander powder 2 tsp
Paprika powder 1 tsp
Salt 2 tsp
Oil 3/4 cup
Fresh coriander and green chillies for garnishing

Instruction:

Take a pan, add oil and chopped onion and cook until golden colour add ginger garlic paste and give it a stir.Now add all spices and give it a stir. Add meat and cook for 5 min in this masala after 5 min add one cup of water now close the pressure cooker for 7 min. Open the pressure cooker and add tomato paste and cook for anther 5 min on medium flame. keep stiring till the oil separates. Then add 1-litre water and close pressure cooker for 5-10 min or as required until meat get tender. After 10 min open the pressure cooker and tinday gosht is ready. Serve hot with rice, roti or naan.

Instant One-Pot Fry Tinday: Tinda Masala Recipe:

Ingredients:

Tinday or Apple gourd 1/2kg
Oil 3/4 cup
Cumin seeds 1/2 tbsp
Onion 1 chopped
Ginger garlic paste 1tbsp
Salt 1/2 tbsp
Turmeric powder 1/4tsp
Red chilli powder 1/2 tsp
Green chillis 2-3
Yogurt 1/2 cup

Instructions:

Take a pan and add oil then add cumin seed with onion and saute for 5 min until onion changes its colour. Now add ginger garlic paste and cook for 5 min add salt, red chilli powder, turmeric powder and give it a stir then add thinly sliced tinda and stir. cover the pan and leave it for 20 min on low flame. Stir it occasionally. After 20 min add beaten yogurt, mix and stir it for 5 min more. instant one pot tinda fry is ready. Serve it hot with roti or naan.

Shahi Tinday Recipe

Ingredients:

Tinday or Apple gourd 1/2kg
Oil 3/4 cup
Cumin seeds 1/2 tbsp whole
Onion 1 chopped
Coriander 1tbsp whole
fennel seeds1/2tbsp whole
black pepper5-10 whole
cloves 2 whole
mustard seeds 1tsp
garlic paste 1tbsp
Salt 1/2 tbsp
Turmeric powder 1/4tsp
Red chilli powder 1/2 tsp
Green chillis 2-3
Yogurt 1/2 cup
cream 3 tbsp
cashew nuts 4 tbsp

Instructions:

First we will wash tinday or apple gourd throughly and peel them off. Pinch to make small hole and soak in salt water made with 1tsp of salt. Grind cashew nuts with yogurt and cream and set a side. For shahi tinda curry we need to dry roast whole spices and then grind. Now saute mustard seeds with 1tbsp of oil then onion and ginger garlic paste. When the colour changes add ground masala, salt,m red chilli powder, termeric powder and cook for 2 minutes on low flame. Keep stirring. Now drain all water shallow fry in a pan on low flame for 15 -20min until softened. Add yogurt, cream and cashew mixture and cover with lid and cook for 10 min.

Shahi tinda or creamy shahi tinday is ready. Garnish it with cream and choppedgreenchillies. Serve it hot with roti or naan.

I love all above tinday recipes, which one is your favorite please comment and share with us.

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Resource links:

• https://www.nutrition-and-you.com/tinda.html
• USDA National Nutrient database