Dahi Walla Tinda

Dahi Walla Tinda is something my mom started making a few years ago and I love this way of cooking tinda.

To be honest, I love love love tinda. And this dahi walla tinda is such an awesome way to make it!

I know it is shocking, but really, I love Tinda. Whether it’s the small round ones stuffed with masala or the ones made as a simple onion-tomato curry or the nawabi malai tinda or a simple tinda stir fry. Some years ago, mum started making these dahi walla tinda and when I ate it the first time it was an instant hit. We make it at home on a regular basis now and going with the theme on the blog these days of posting everyday recipes, here is the dahi walla tinda. Easy and fast to make but will shine on the dinner table.

Since Tinda has more than 90% water, it is an amazing vegetable to have as far as calories are concerned. Just about 65 calories in a serving! How cool is that?  It is supposed to be good for the hair and skin and keeps the body cool. High in fiber and antioxidants, eating Tinda is beneficial to the body and helps in digestion. It is supposed to be effective in controlling blood pressure and heart diseases. It is known to help fight urinary infection and with its antioxidant properties, it actually has anti-aging properties as well. Tinda is also supposed to help protect against cancer.

Did you know that Tinda is native to India and usually is used in north India and Pakistan? I know of a lot of people who use Tinda instead of Lauki.

And since I love Tinda so much..here are some more Tinda recipes on the blog

Bharwan Tinda

Achari Tinda Wali Dal

Dahi Walla Tinda

Dahi Walla Tinda is Tinda cooked in a gravy of curd and chickpea flour along with simple spices to make a wonderful dish to eat with rotis!

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Course Main Course

Cuisine Indian, north indian, punjabi

Servings 4 serving

Ingredients

  

1x2x3x

• 1 cup curd
• 1 tsp besan
• 2 tsps ghee oil /
• 1/2 tsp methi seeds
• 1 tsp jeera seeds
• 1 tsp chilli powder
• to taste salt

Instructions

 

• Peel, wash and chop the tindas into four pieces. If you manage to find smaller tindas just mark four slits on the tinda without fully cutting it.
• In a heavy bottom pan or kadai, heat 1 tsp of oil and when hot, add jeera and methi seeds. Fry till both the jeera and methi have slightly browned.
• Add the chopped tinda and fry for 5 mins till it slightly starts to brown.
• While the tinda is frying, whisk together the curd and besan with 1/2 cup of water to make a smooth batter.
• Add to the tinda along with salt and cook till the curry has thickened and tinda fully cooked.
• In the end take 1 tsp of ghee, once its hot add the hing and fry till brown. Add the chilli powder and pour on top of the tinda. Serve hot with warm rotis and salad for a delicious lunch or dinner.

Notes

 

 

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