Tinday Masala

RecipenKitchen Recipe 55 min · Serves 4 · Pakistani

Why make it Tender apple gourds simmered in a thick onion-tomato masala with cumin, coriander and green chilli. A simple everyday sabzi that goes well with hot roti.

You’ll need

Serves 4 500 g tinday (apple gourd), washed, thin skin peeled or scr… 4 tbsp cooking oil 1 tsp cumin seeds 2 medium onions, finely chopped 1 tbsp ginger-garlic paste 3 medium tomatoes, chopped ½ tsp turmeric powder 1 tsp red chilli powder, or to taste + 8 more in the full recipe

1 Step 1 of 9 Trim the ends off the tinday and peel away any tough skin. Cut each into quarters, or into eighths if they are large, so the pieces are about the same size.

2 Step 2 of 9 Heat the oil in a pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant and a shade darker.

3 Step 3 of 9 Add the chopped onions and a pinch of the salt. Fry, stirring often, for 8 minutes until soft and light golden brown.

4 Step 4 of 9 Stir in the ginger-garlic paste and cook for 1 minute until the raw smell goes.

5 Step 5 of 9 Add the tomatoes, turmeric, chilli powder, coriander powder and the rest of the salt. Cook, mashing the tomatoes with the back of the spoon, for 8–10 minutes until the masala is thick and the oil separates at the edges. The last 4 steps are in the full recipe.

Cook’s tip Pick small, firm, bright green tinday. Large ones with dark seeds can taste bitter and turn mushy.

Tinday Masala

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