Masala Tinde | Halwai Style Tinde Ki Sabji Recipe

Masala Tinde | Halwai Style Tinde Ki Sabji

  • Prep Time
    5 minutes
  • Cook Time
    15 minutes
  • Difficulty Level
    Intermediate

Masala Tinde | Halwai Style Tinde Ki Sabji is a summer special side dish.

Masala Tinde | Halwai Style Tinde Ki Sabji is a nice flavorful dish. It is quick to prepare with easily available ingredients from your kitchen. Curd based gravy gives a nice twist to regular sabji. Moreover, apple gourds have almost 94 percent of water and very less calories. Tinde is mild for the digestive system also. You can serve it with hot roti, paratha, or naan. So, try to prepare this amazing dish for your family and friends and share your feedback with us.

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This recipe was prepared by a lovely mom: Ani Setia From Rajasthan

Tips and suggestions by the Mom Chef:

  • Desiccated coconut powder should be added to the curd otherwise, the curd will curdle.
  • You can use the curd based gravy to prepare dum aloo, mix veg sabji, paneer, or for any other veggies also.

For more such exciting recipes like Masala Tinde | Halwai Style Tinde Ki Sabji, please click on the following links:

  1. Dhaba Style Malai Kofta – No Onion No Garlic
  2. Kaju Malai Paneer Without Onion Garlic
  3. Paneer Butter Masala – No Onion No Garlic

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Ingredients

  • FOR PREPARING TINDE :
  • Apple Gourd / Tinde - 6 to 7
  • Water - As required
  • Mustard Oil / Sarso Ka Tel - 1 tbsp
  • Red Chilli / Lal Mirch - 1/4 tsp Coarsely ground
  • Salt - As per taste
  • Coriander Powder / Dhaniya Powder - 1/4 tsp
  • All Spice Mix Powder / Garam Masala - 1/4 tsp
  • Black Pepper Powder / Kali Mirch Powder - 1/4 tsp
  • FOR PREPARING MASALA TINDE :
  • Oil - 1 tbsp
  • Clarified Butter / Ghee - 1/2 tbsp
  • Bay Leaf / Tej Patta - 1
  • Cinnamon / Dal Chinni - 1/2 Stick
  • Cumin Seeds / Jeera - 1/2 tsp
  • Coriander Powder / Dhaniya Powder - 1 tsp + 1/2 tsp
  • Asafoetida / Hing - A pinch
  • Red Chilli Powder / Lal Mirch Powder - 1 tsp
  • Ginger-Green Chilli Paste / Adrak-Hari Mirch Paste - 1 tsp
  • Tomato Puree / Tamatar Puree - Of 3 tomatoes
  • Curd / Dahi - 1/4 Cup
  • Turmeric Powder / Haldi Powder - 1/2 tsp
  • Dry Fenugreek Leaves / Kasuri Methi - 1 tsp
  • Dry Mango Powder / Amchur Powder - 1/4 tsp
  • Desiccated Coconut Powder / Sukha Nariyal Powder - 1 tsp
  • Coriander Leaves / Hara Dhaniya - A handful
  • tsp = teaspoon
  • tbsp = tablespoon

Instructions

  1. FOR PREPARING TINDE :
  2. Take washed and peeled tinde. Then cut it from top. Make 2 slits like a cross on each one so that the base stays attached.
  3. Heat water in a steamer. Place the prepared tinde on a plate. Cover the steamer with its lid. Cook it on a high flame for 8 to 10 minutes.
  4. Once it is cooked well, then take them out on a plate.
  5. Heat mustard oil in a pan. Add steamed tinde and mix well.
  6. Add crushed red chilli, salt, coriander powder, all spice mix powder, and black pepper powder. Mix well. Saute it for 1 to 2 minutes on medium flame. Keep stirring occasionally.
  7. Once done, turn off the flame and keep it aside.
  8. FOR PREPARING MASALA TINDE :
  9. Take curd in a bowl. Add turmeric powder, dry fenugreek leaves, dry mango powder, 1/2 tsp of coriander powder, desiccated coconut powder. Mix well. Keep it aside.
  10. Heat oil and ghee in a pan. Add bay leaf, cinnamon stick, cumin seeds, 1 tsp of coriander powder, asafoetida, red chilli powder, and ginger-green chilli paste. Saute it for a few seconds on medium flame.
  11. Then add tomato puree and mix well. Saute it for 2 to 3 minutes on medium flame. Keep stirring occasionally.
  12. Now add the prepared curd mixture and mix well. Saute it for 1 to 2 minutes on medium flame till the oil separates. Keep stirring occasionally.
  13. Then add coriander leaves and prepared tinde. Mix well. Once done, turn off the flame and take it out in a serving bowl.
  14. 'Masala Tinde | Halwai Style Tinde Ki Sabji' is ready to be served.

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