Dish of Tinda Gourd Sabzi
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Tinda Gourd Sabzi


India - Punjab   -   Tinda Sabzi
Makes:
Effort:
Sched:
DoAhead:  		 6 cups
***
2 hrs
Yes		 A light gourd stew very popular in the Punjab region of India. It is flavorful, has good texture, and is easy to make. See also Comments. For a wetter version with Potatoes, see Tinda Potato Sabzi.




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8
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1/4
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1-1/2
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1/4
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oz
oz
cl
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t
t
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t
t
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T
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Tinda Gourd (1)
Tomato
Onion
Garlic
Tomato Sauce (2)
-- Cooking Spices
Chili Powder (3)
Turmeric
Salt
-- Finish Spices
Cumin Seed
Coriander Seed
Garam Masala (4)
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Oil
Cumin, whole
Water
-- Garnish
Cilantro Leaves
-- Serve with
Basmati Rice
PREP   (40 min)
  1. Cut GOURD into bite size pieces. In most cases it is not necessary to peel or seed, but see Note-1.
  2. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Chop small.
  3. Chop ONION small. Crush GARLIC and chop fine. Mix.
  4. Mix together Cooking Spices.
  5. Grind together Finish Spices in your spice grinder.
  6. Chop CILANTRO coarse for Garnish.
RUN   (1-1/3 hrs)
  1. In a spacious sauté pan, heat Oil. Stir in 1/2 t Whole Cumin Seeds. When they start to splutter, stir in Onion mix. Fry stirring until Onions are translucent.
  2. Stir in Tomatoes, Tomato Sauce, Tinda, 1/4 cup Water and Cooking Spices. Bring to a boil, cover, and cook over low heat until Tinda is tender, stirring now and then (usually 50 to 60 minutes).
  3. Stir in Finish Spices and Simmer another 2 minutes.
  4. Serve hot, garnished with Cilantro and with plenty of steamed Basmati rice.
NOTES:

  1. Tinda Gourd:

      These immature gourds are found in markets serving an Indian or Pakistani community. As sold in Southern California, they usually need no peeling or seeding. If you find they have hard white or black seeds, these must be scraped out. The skins are noticeable but usually not distracting. If you have older gourds, or are uncertain, peel thinly with vegetable peeler. For details see our Tinda page. You could also make this recipe using Bottle Gourd (Opo) which is more easily available in North America. It is much larger and needs peeling, but cooking time is shorter. For details see our Bottle Gourd page.

  2. Tomato Sauce:

      Rather than using the 2 Tablespoons of tomato paste called for in the pattern recipes, I like to use a convenient 8oz can of a very simple tomato sauce, which helps make up for deficient tomatoes. My favorite is Faraon Spanish Style, but other simple sauces will also work.

  3. Chili Powder

      For Punjabi recipes, a mild Kashmir Chili Powder is appropriate. 1/2 teaspoon of Kashmir is barely noticeable in this recipe. Use your own best judgement here For details see our Indian Chilis page.

  4. Garam Masala

      This should be a northwestern Indian Garum Masala, such as our recipe Garam Masala, Punjab.

  5. Comments

      In Persia, Sabzi means herbs or other greens, but in India Sabzi (or Subzi or Sabji) is a vegetable dish cooked with a "gravy". This is not a heavily spiced dish, but if you want it lighter, cut in half the whole Cumin Seeds at the start, and the Garam Masala in the Finish Spices. I also like a little more "gravy" than may be the practice in India, as I will likely eat it alone with rice. The pattern recipe called for "Asafoetida" (hing), which is most used by people forbidden onions, to fill the flavor gap, but I don't consider it important here because there's plenty of onions. The large amount (1/4 t) and late addition (with the Cooking Spices) indicates she means "Hing Powder", which is cut with rice flour. Pure Hing would be "a pinch" with the whole Cumin Seeds. For details see our Asafoetida page.
  6. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove, in=inch, ar=as required tt=to taste

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