Stuffed Tinda

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Tindas marinated with earthy and tangy flavours of cumin seeds, coriander seeds and dry Mango powder and cooked with sliced onions.

Tinda is a low calorie, gluten free Indian vegetable also known as Indian Squash, Baby Pumpkin or Apple guard mostly available during summer months. Its taste, when cooked is quite similar to squash and Zucchini. It is easily available in Asian supermarkets and very popular due to its high fiber content especially with health conscious population.

Effort Level: Easy
Preparation time: 15 minutes
Cooking time: 20 minutes


Tindas – 500 gm
Onions – 2 mediums
Salt – 2 tsp or to taste
Red Chili – ¼ tsp or to taste
Turmeric – ½ tsp
Dry Mango Powder/Amchoor – 2 tsp
Coriander Powder – 3 tsp
Cumin Powder – 1tsp


• Peel the Tindas with a vegetable peeler, wash them under the running water and dry.
• Remove a thin slice from the top and bottom end of Tindas.
• Make Crosswise Cuts from the top end leaving them attached at the bottom end.
• Mix all spices in a bowl.
• Sprinkle/stuff ¾ of the spice mix inside the cuts made on tindas.
• Cut onions in thin slices lengthwise and keep aside.
• Heat oil in a wok/skillet.
• Add onions and stir-fry until soft.
• Add tindas in single layer and the remaining spice mix while continuing to stir carefully.
• Cover the skillet and cook on medium heat for 10-15 minutes.
• While cooking gently fold the tindas a couple of times to allow all surfaces to cook evenly.
• Remove from the heat and serve hot with Indian flat bread.

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