I have never been fond of tinda (apple gourd). Even with Hari‘s versatile cooking, I have not been able to overcome my dislike for this vegetable. Bias? Mental block? Perhaps. I have never seen this vegetable in Singapore or South India. Therefore, it was not part of my childhood food training. I was first introduced to tinda when I shifted to Delhi in 1984. I shy away from making this vegetable if I have guests dropping in for a meal. Even with such intense dislike, I partake of it stoically during the Indian summers. Being local and seasonal, I reasoned that it must be good for my health. 
A few weeks ago, I had lunch with my dear friends, Baskaran and Meena. Meena served me a tinda preparation and I immediately fell in love with it. I asked her for the recipe and am planning to replicate it. For the first time in my life, I am looking forward to tinda!

Ingredients
500 gms apple gourd
1/2 tsp cumin seeds (sabut jeera, jeeragam)
A pinch of turmeric powder (haldi, manjal podi)
1 tsp red chilli powder
1 tsp coriander powder (dhania powder, kothamalli podi)
1 medium sized onion, chopped fine
1 tbsp chopped green coriander
Method
Clean the apple gourd well
Slice off the top of the apple gourd and scoop out soft flesh inside
Set aside
Cut the outer portion of the apple gourd into four equal pieces
Set aside
Heat a wok and add the cumin seeds, turmeric powder, coriander powder, red chilli powder, salt and fresh coriander
Saute for about a minute
Add onion and saute till they turn translucent
Add the outer shell of the apple gourd and the scooped interior portion
Add a little water
Cover and cook till the apple gourd is tender
Remove from flame and serve hot with red/brown rice or Indian breads
Enjoy!