Apple Gourd “Fry”

Apple gourd is called tinda in Hindi. It is abundantly available in summer in most parts of the country. It is a rather tasteless vegetable. The taste is imparted by the masalas used in its cooking. This vegetable is largely native to India and neighbouring countries. I was not a great fan of apple gourd till recently. However, Hari and I experimented with several methods of cooking this humble vegetable. And I now enjoy having it on the dining table.

250 gms apple gourd (tinda)
1 medium sized onion
1/2 tsp cumin seeds (jeera, jeeragam)
1/2 tsp coriander powder (dhania powder, kothamali podi)
1/2 tsp red chilli powder
A pinch of turmeric powder
Salt to taste
Peel and chop the apple gourd
Slice onion fine
Heat a wok and add cumin seeds
When they start spluttering, add onion
“Fry” till onion turns translucent
Add the chopped apple gourd
Add turmeric powder, coriander powder, chilli powder and salt
Add a little water and cook till the apple gourd is tender
Transfer to a serving bowl
Serve hot with steamed brown rice or Indian breads

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