Butter Tinda

Wikipedia defines 'tinda' as apple gourd or the Indian round gourd which is 'very popular in Indian and Pakistani cooking'. Yeah right! it probably is the most popularly hated vegetable in all of South Asian cuisine. I actually have logic for this - majority of the South Asian population is either Indian or Pakistani. Most Indian and Pakistani children grow up hating tinda. In fact, not too many adults like it either; case in point - my husband. Hence proved!

Oh I grew up hating tinda too, so I guess I was normal. But I don't know when it happened, I started liking it. I think some of it had to do with the fact that dad specifically, found a way to cook tindas in a really simple way that somehow turned the plain-ole tinda into something exotic. He cooked them whole and we coined the name 'Butter Tinda' for this preparation.There is no butter involved in this recipe; the butter signifies the buttery texture of the cooked tindas.

Ingredients

1/2 kg tindas, small, symmetrical ones

1/2 tsp turmeric powder

1/4 tsp chilli powder

3/4 tsp coriander powder

Salt to taste

1/2 tsp cumin seeds

A pinch of hing 

2 tbsp extra virgin olive oil

Method

1. Scrape the tindas and remove the tops and bottoms. Wash them thoroughly to make sure the skin is completely removed.

2. Heat oil in a deep, non-stick wok. Add cumin seeds and hing. Let the cumin seeds splutter.

3. On the side, mix all 3 powders (turmeric, red chilli and coriander) and salt. Also, keep some water handy.

4. Add the mixed powders to the hot oil and to stop it from burning immediately, add a couple of teaspoons of water.

5. Add the tindas, mix thoroughly and cover. Cook over low heat.

6. Turn the tindas frequently, making sure they don't break up. If required, add a little water to ease the steaming process, but make sure it is limited in quantity.

7. Cook until the tindas are cooked through completely without disturbing the shape of the tinda. 

8. Cook uncovered for 5 minutes at the very end to make sure all the water has been used up and in order to brown the tindas a bit.

Serve with hot rice and lal masoor dal. I love them best in this combination. This recipe tastes sublime if you use desi ghee instead of EVOO for cooking. I suggest you try it both ways.