When you can cook a vegetable in one way, there is naturally got to be many ways to cook the same vegetable. That’s the idea behind today’s recipe with Tinda. The first time I got to hear about this was from Amma, when she had gone vegetable shopping and encountered this vegetable. She ended up making a Kootu
, which is what we mostly end up with a vegetable that we have no clue about. We will then decide if we like the vegetable or not. Or if it should ever reappear on our table.
Well the vegetable blended itself so well to us that we have ended up buying it and making it many times. Today’s recipe is a different take on the same kootu, with some added on and some removed. I felt with so many ingredients changed, it amounted to a new recipe. Rather I wanted to share my new props and a recipe for today’s Weekend Cooking. I didn’t get to make anything else if you must know! This kootu acted as a recipe for two and for a simple weekend dinner, with hardly taking about 15 mins to get cooked from start to end. This is yet another creation from Amma’s kitchen that will surely be fixed in mine as well.
Tinda Kootu Recipe 2
Tinda / Indian Apple Gourd – 1 small, chopped into small pieces.
Split Yellow Moong dal / Pesarapappu = 1/4 cup
Onions – 1 small
Tomato – 1 small
Salt to taste
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Red Chili powder – 1/2 tsp
Coriander powder – 1/2 tsp
Turmeric powder a pinch
Fresh Coconut, grated – 2 tsp
Oil – 1 tsp
How to make the Tinda Kootu
Wash and peel the outer skin from the Tinda, chop into small pieces.
Wash the split yellow moong dal.
In a pressure cooker heat oil, temper with mustard, cumin seeds, when they splutter, add the onions, saute well. Next add the tomatoes and salt, turmeric powder. Saute for couple of minutes.
Now add the chopped tinda pieces, red chili powder, coriander powder, and washed moong dal, adjust salt. Add 1 cup water and cover with lid. Pressure cook for 2 whistles or till the dal and tinda are cooked well.
Once the pressure falls, remove and check for consistency. Cook on high if it has more water, add freshly grated coconut and switch off.
Serve with pulka.
I served this Tinda kootu with some tomato thooku for Chapatis, a meal that can speak for itself!
Do check out what Vaishali and Champa have rustled up for the weekend!