Follow these steps for perfect results
Turmeric powder
Salt
Amchur (Dry Mango Powder)
Tomato
finely chopped
Ginger
grated
Green Chillies
slit
Ajwain (Carom seeds)
Tinda (Apple Gourd)
peeled and cut into wedges
Jaggery
Kasuri Methi (Dried Fenugreek Leaves)
for garnish
Sunflower Oil
for cooking
Red Chilli powder
Prepare all ingredients and keep them ready.
Heat oil in a pressure cooker.
Add ajwain seeds and allow them to crackle.
Add ginger and tomatoes and sauté until tomatoes soften.
Add cut tinda (apple gourd), green chillies, turmeric powder, red chilli powder, amchur, jaggery, and salt.
Add 1/4 cup of water.
Cover the pressure cooker and cook for three whistles.
Turn off the heat and allow the pressure to release naturally.
Once the pressure releases, open the cooker and stir in the kasuri methi.
Check salt and seasonings and adjust to taste.
Transfer to a serving bowl and serve warm.
Expert advice for the best results
Adjust the amount of jaggery and amchur to suit your preferred level of sweetness and sourness.
For a richer flavor, add a dollop of ghee while serving.
Garnish with fresh cilantro for added freshness.
Everything you need to know before you start
15 mins
Can be made a day ahead; flavors meld beautifully.
Serve in a bowl, garnished with kasuri methi and a swirl of cream (optional).
Serve with roti, naan, or rice.
Accompanied by raita or yogurt.
Complements the spices and sweetness.
Discover the story behind this recipe
Tinda is a commonly consumed vegetable in North India, known for its mild flavor and nutritional benefits.
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