Indian · serves 2

Tinda Masala

An unloved vegetable done properly. Twenty-five minutes and cheap all summer.

25 min Easy Vegetarian

Ingredients

  • 500g tinda, peeled and quartered
  • 2 onions, chopped
  • 2 tomatoes
  • 1 tbsp ginger-garlic paste
  • 1 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp coriander powder
  • 1 tsp amchur
  • 3 tbsp oil

Method

  1. Peel lightly and quarter. Small tinda are sweeter; large ones can be seedy, so scoop those out.
  2. Cumin in oil, then the tinda fried on high for 5 minutes till the cut faces brown.
  3. Push aside, onions in the space till golden.
  4. Ginger-garlic, tomatoes, powders and salt.
  5. Cover, low heat, 12 minutes. They release their own water.
  6. Uncover and dry it out. Amchur and coriander.

Questions people ask about Tinda Masala

How long does Tinda Masala take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of onion in Tinda Masala?

Use shallots, which are sweeter, or leeks for a milder result. Neither browns quite as deeply.

Can I make Tinda Masala ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Tinda Masala vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

What do you serve with Tinda Masala?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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