Punjabi Tinda Stir-fry

American supermarkets have different vegetables than what I have been using in Asia(like asparagus, brussel sprouts, kale, different salad leaves). Also, Indian grocery stores here do not have as many fresh vegetables as the stores/market in Singapore. (atleast, my store doesn't stock them). However, the indian grocery store near my place stocks up on variety of Indian vegetables in the frozen section. Some of which, I haven't seen in years. Such a vegetable is "punjabi tinda" ...!!  I have never seen this vegetable before, even back in India.

The tinda and plural called tinday (in Urdu ٹنڈه or ٹنڈے), also called Indian round gourd or apple gourd or Indian Baby Pumpkin, is a squash-like cucurbit grown for its immature fruit, a vegetable especially popular in South Asia. It is the only member of the genus Praecitrullus. "tinda" is also called "tindsi" in rajasthan. In Marathi, it is called Dhemase ढेमसे. In Sindhi language, it is called Meha ميها.

The plant is, as with all cucurbits, a prolific vine, and is grown as an annual. The fruit is approximately spherical, and 5–8 cm in diameter. The seeds may also be roasted and eaten. Tinda is a famous nickname among Punjabi families in India. This unique squash-like gourd is native to India, very popular in Indian and Pakistani cooking with curry and many gourmet dishes. Green colored, apple sized fruits are flattish round in shape and 50-60 grams in weight. Plants are vigorous, productive and begin to bear fruits in 70 days after planting. Information source " wikipedia" 

I actually confused it with "tendli" or "tindora" ... which is a different vegetable and i have another "recipe" for it on my blog. The recipe for this vegetable, I made up while cooking and adding the ingredients which i thought would go well and were available in my fridge/pantry. I came to know through my friends that it's not very popular vegetable... people either like it or don't !!!  :) So, if u do not like tinda, do try out this recipe with regular favorites like potato or green peas or beans. 

Ingredients:

• about 340 grams(12 oz. ) bag of frozen "tinda" (fresh would be nice)
• 1/2 red onion
  
• 2 tbsp freshly grated coconut(or frozen)
• 2/3 pieces of garlic
• 1 red dried chili
• 1-2 tsp oil
• 1 tsp cumin seeds
• 1 tsp each of coriander and cumin powder
• salt to taste
• 1/2 tsp of garam masala
• lemon juice ... a few drops
• coriander leaves to garnish

Recipe:

• Keep the frozen tinda bag out on the kitchen counter for about 15/20 mins, so that the vegetable gets thawed. Also keep the frozen coconut to thaw.
• If using fresh vegetable, wash the vegetable well and chop in 4 pieces.
• Chop the red onion to long slices.
• Combine the freshly grated coconut, garlic and red chili in a blender or food processor and process it for half a minute. It will come together as a coarse paste. I used a chutney made from these ingredients and a few more. 
• Heat a skillet with a tsp or two of oil.
• Add cumin seeds. Once they crackle, add the chopped onions and saute for 3 to 4 minutes till the onions are translucent and slightly browned. 

• Add the coconut-garlic-chili paste and saute further on moderate heat for 2-3 minutes.

• Finally, add the tinda and mix well.
• Add about 1/4 cup of water. Cover the skillet with a lid and let it cook for 5/7 minutes till the vegetable is tender. 

• Add salt and garam masala.

• Turn off the heat and add few drops of lemon juice.
• Serve hot garnished with chopped coriander leaves.

Quantity:

• 2-3 servings with other accompaniments like roti/rice/salad/dal, etc

Notes:

• Can be made with other vegetables like green peas/ green beans/ potatoes, etc.
• I have used a coconut chutney (dosa chutney) instead of fresh coconut/garlic.

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