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Tinda is a small vegetable that looks like a cross between a green apple and a pumpkin. It is three inches in diameter, short and squat like a pumpkin, with a dark green stem. The white flesh is tender and it tastes very similar to a cucumber. The seeds within are edible, though they can be removed for various cooking applications.
Tinda is available year-round with peak season in the spring.
The Indian Apple gourd, or Tinda, is a popular vegetable in Northern India and Pakistan. The small member of the Cucurbitace family is high in vitamin A and is a mild vegetable that helps soothe and relieve stomach acidity. The Indian gourd, also known as Indian Baby Pumpkin is almost 94% water.
Tinda is eaten when it is immature, when the skin is still thin and not tough. The gourd is used in India in a dish called a subzi, a vegetable dish made with curry and other spices. Tinda can also be stuffed with masala or paired with eggplant, potatoes, or other vegetables.
Tinda is native to India and is popular in the northern part of the country and in Pakistan. The gourd is becoming more popular in Southern California, where it can be found at farmer’s markets and in specialty Asian food stores.
Recipes that include Tinda. One is easiest, three is harder.
|My Diverse Kitchen||Tinda Do Pyaza|