North Indian RecipesSide DishVegetarian

Khatti Meethi Tinda Masala Recipe

Name: Khatti Meethi Tinda Masala Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian Recipes
Ingredients: 300 grams tinda (apple gourd) - peeled and cut into wedges; 1 teaspoon ajwain (carom seeds); 1 tomato - finely chopped; 1 inch ginger - grated; 2 green chillies - slit; 1/2 teaspoon turmeric powder (haldi); 1/2 teaspoon red chilli powder; 1/2 teaspoon amchur (dry mango powder); 1 tablespoon jaggery; salt - to taste; 1 teaspoon sunflower oil - for cooking; 1 teaspoon kasuri methi (dried fenugreek leaves) - for garnish

A vegetarian North Indian Recipes recipe with tinda (apple gourd) - peeled and cut into wedges, ajwain (carom seeds), tomato - finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Calories

620kcal

Estimated Cost

₹300-450

Carbs67g

Protein33g

Fats25g

Servings Scaler

Instructions

10 steps

1
To begin making the Khatti Meethi Tinda Masala Recipe, firstly first prepare all the ingredients and keep them ready by the side
tinda (apple gourd) - peeled and cut into wedges(300 grams)
2
Heat oil in the pressure cooker, add the ajwain seeds and allow it to crackle
ajwain (carom seeds)(1 teaspoon)
3
Add the ginger and tomatoes and saute until the tomatoes soften
tomato - finely chopped(1)inch ginger - grated(1)
4
Add the cut tinda (apple gourd), and the remaining ingredients including green chillies, turmeric powder, red chilli powder, amchur, jaggery and salt except the kasuri methi
tinda (apple gourd) - peeled and cut into wedges(300 grams)green chillies - slit(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)jaggery(1 tablespoon)salt - to tastekasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)
5
Add 1/4 cup of water, cover the pressure cooker, cook for three whistles and turn off the heat
6
Allow the pressure to release naturally
7
Once the pressure releases, open the cooker and stir in the kasuri methi
kasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)
8
Check the salt and seasonings and adjust to suit your taste
salt - to taste
9
Transfer to a serving bowl and serve warm
10
Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner
tinda (apple gourd) - peeled and cut into wedges(300 grams)amchur (dry mango powder)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)

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Recipe Source: archanaskitchen.com

North Indian RecipesSide DishVegetarian

Khatti Meethi Tinda Masala Recipe

A vegetarian North Indian Recipes recipe with tinda (apple gourd) - peeled and cut into wedges, ajwain (carom seeds), tomato - finely chopped. Ready in 40 min, serves 4.

Curated byKavya Sharma🇮🇳

Cook Time40 min

Calories

620kcal

Est. Cost₹300-₹450

Serving Size1 portion

Estimated Nutrition Highlights

Carbohydrates

67g(43%)

Protein

33g(21%)

Fats

25g(36%)

Interactive Servings Scaler

Scale the servings dynamically to update the ingredient checklist counts.

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Directions

10 steps

1
To begin making the Khatti Meethi Tinda Masala Recipe, firstly first prepare all the ingredients and keep them ready by the side
tinda (apple gourd) - peeled and cut into wedges(300 grams)
2
Heat oil in the pressure cooker, add the ajwain seeds and allow it to crackle
ajwain (carom seeds)(1 teaspoon)
3
Add the ginger and tomatoes and saute until the tomatoes soften
tomato - finely chopped(1)inch ginger - grated(1)
4
Add the cut tinda (apple gourd), and the remaining ingredients including green chillies, turmeric powder, red chilli powder, amchur, jaggery and salt except the kasuri methi
tinda (apple gourd) - peeled and cut into wedges(300 grams)green chillies - slit(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/2 teaspoon)amchur (dry mango powder)(1/2 teaspoon)jaggery(1 tablespoon)salt - to tastekasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)
5
Add 1/4 cup of water, cover the pressure cooker, cook for three whistles and turn off the heat
6
Allow the pressure to release naturally
7
Once the pressure releases, open the cooker and stir in the kasuri methi
kasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)
8
Check the salt and seasonings and adjust to suit your taste
salt - to taste
9
Transfer to a serving bowl and serve warm
10
Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner
tinda (apple gourd) - peeled and cut into wedges(300 grams)amchur (dry mango powder)(1/2 teaspoon)kasuri methi (dried fenugreek leaves) - for garnish(1 teaspoon)