Recipe: Tinda (Indian round gourd) curry
Soups with aromatic herbs
July 27, 2010
I wasn't sure I will manage to grow the tinda (Indian round gourd) because I had never cultivated any kind of squash or zucchini before that.
However, I sowed it, transplant the plant, and then gently move his vines as they grew: that's all!
I called it tinda on a hot roof: the first gourd is ready to be harvested.
 I chose an indian recipe for the first tinda. I used also a Banana Legs Tomato, because I liked the idea of using a yellow tomato in a recipe with turmeric, but you can use also a red tomato.
Tinda curry
Ingredients
1 tinda
1 potato
1 tsp turmeric
1 clove garlic
1/2 tsp coriander, ground
1 cm ginger
1 red chili
1 yellow (or red) tomato, peeled and cut into cubes
Directions
Peel potatoes, cut into strips and fry in vegetable oil with turmeric and garlic. Set aside.
 Peel the tinda.
 Cut the tinda into 8 wedges and discard the seeds.
Fry the tinda in the flavored potatoes oil for ten minutes.
Add ginger and chopped chilli, coriander and the tomato.
Cook for another five minutes.
 One year ago:
Storing sun dried tomatoes
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays.
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