Tinda recipe anyone?

What do you do with your tinda? Thanks in advance!

What is this 'Tinda'?

It's a round light green squash. Google has some pictures of it.

Thanks... but still no idea of having eaten it, of course I hate pumpkins.

Anybody know the name in Tamil?

http://www.cdkitchen.com/recipes/rec...rry43373.shtml

Tinda...its made in various ways..and hate it anyways it is made..

Oh, that's the one I've been growing in my garden! We call it out this way something like 'tinsi' 'tinsari' - I first thought this was to do with 'cold' but that's spelt in English 'thanda' I think.
I think it's a pain in the neck type of veggie - simply because you have to cut it up a lot and I take out all those big seeds, and you're left with so little after this is done. It's a lot of work preparing it - so for that reason locki is better value and has the same taste. In other words, tasteless. Because this is what both are like, so you need lots of other stuff to make some taste - spices, garlic, onions etc.
Good recipe already here thanks to Gametotravel. It's really just a bulking up your dish kind of vegetable and I agree with Shashank, except I don't really 'hate' it - just think it's an annoying one to use!

Since it belongs to pumpkin family I will have more respect for it the next time I eat it. But sweetish pumpkin made the right way surely is a tasty dish!

This is not sweet - it's more like a white marrow type of thing. Nothing like sweet pumpkin.

Then time to enjoy the overwhelming masala!

You can make tinda as a curry (watery) or dry. each one you can add potatoes and tomatoes to if you like. I am looking for a good recipe myself, but I think in general you can make it like your would make tindora or lauki (as someone mentioned it is almost the same taste, but I like the texture of tinda). Plus it is difficult to find in the states, I missed it alot!

I've made it dry but I think I may try to make it as a "watery" curry with potatoes & tomatoes. Yum!

Here is a simple recipe for tinda which can be made in 30 minutes:

250 gm tindas
2 tsp coriander powder
1 tsp salt
1/4 tsp red chili powder (optional)
1/4 tsp dried mango powder (amchur)
1/2 tsp garam masala
3 tbsp chopped green corainder
3 tbsp oil
1/2 cup milk

PASTE:
Make a thick paste of 2 onions, 2 tomatoes, 1/2 piece ginger and 2 green chilis in the blender or on a sil batta ( flat grinding stone)

1)Wash and peel the tindas. Make two slits crossing each other half way.
2) Heat oil in a pressure cooker. Add the paste and stir fry till dry.
2)Add coriander powder, salt, red chilis, amchur and garam masala. Stir fry till oil separates.
3)Add chopped green coriander. Mix well
4)Add milk and cook till the gravy turns a little thick.
5) Add the tindas and fry for 5 minutes. Add 1/2 cup water and pressure cook till one whistle sounds. Keep on low flame for 2 minutes.
7) At serving time fry the tindas well and garnish dish with some more chopped green coriander. ENJOY!

Hope at least some of you will try this out and become tinda lovers. Cheers. Tulsi

That sounds awesome! Thanks!

No recipe, just memories of Tinda cooked Punjabi style in my grandfather's house.

LOTS of red chilli - delicious (and don't let up on the oil - it's supposed to be oily and full of red chilli).