Khatti Meethi Tinda Masala Recipe

Khatti Meethi Tinda Masala Recipe is a wonderful recipe made from the apple gourd which is a part of the “Gourd” family. In Indian local language it is called as “Tinda”, other terms are Indian baby pumpkin, Indian squash. The dish is prepared in one pot and therefore it is also easy to make it for a lunch box meal or for a quick dinner. Course : Side Dish Ingridients : 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 Oil , for cooking 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) , for garnish Instructions To begin making the Khatti Meethi Tinda Masala Recipe, firstly first prepare all the ingredients and keep them ready by the side.Heat oil in the pressure cooker, add the ajwain seeds and allow it to crackle. Add the ginger and tomatoes and saute until the tomatoes soften.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. Add 1/4 cup of water, cover the pressure cooker, cook for three whistles and turn off the heat.Allow the pressure to release naturally. Once the pressure releases, open the cooker and stir in the kasuri methi.Check the salt and seasonings and adjust to suit your taste. Transfer to a serving bowl and serve warm.Serve the Khatti Meethi Tinda Masala along with Methi Thepla, Boondi Kadhi and Mango Pickle for a cosy sunday lunch or weeknight dinner.