Tinday ki Sabzi Recipe, How to make Punjabi style Dry Tinda ki Subzi | Baby Round Gourd Veggie

Tinda ki Subzi Recipe with step by step photos - This is purely punjabi style dry tinda ki sabzi that my mom made most of the times at home, I learned it from her. This is a simple and easy vegan Indian style recipe of tinda(baby round-gourd) which is cooked in an onion-tomato masala. It is a popular summer vegetable of India.

Tinda or Tinday is also named as Indian baby pumpkin or baby round gourd is a vegetable that is cooked in almost every Indian homes but with different style. The appearance of tinda is not good, so many people not relish it. I have to admit that as a kid I too was in the same boat :D never liked this veggie. 

My mom used to make it occasionally because she know that their kids never liked it :P :D. One day my mom made this way (dry style) and can't tell you I loved it a lot and become one of my favorite sabzi, may be because the appearance is more tempting than curry one..LOL !!

It has a mild taste, very similar to bottle gourd/lauki or tauri. Though it is a popular Punjabi dish but there are many different versions of making it across North India. 

It can be made with full tinda stuffed with Indian masala and added in an creamy onion-tomato gravy, or you can cut it into a 4 pieces and added into curry or you can prepare this way which I was sharing with you.

As for the healthy concern, this vegetable is rich in protein, iron, calcium and low in calories. This is a good choice for diabetic patients and diet conscious. This is really such a cozy and comfort food.

The quality of the Tinday you buy is extremely important! You must buy round gourd that are not too big, it's shape like apple so this is also called apple gourd, If their outer skin is smooth, they are overripe, tough and full of seeds, no point bothering with them!

Ingredients :

Tinda - 3 to 4 nos
Finely chopped Onions - 3 no (medium sized), If it's large take 2 onion
Finely chopped Tomatoes - 2 no (large sized), if it's small in size take 3 tomatoes
Ginger-garlic paste - 1/8 tsp (if paste is not there, you can chopped ginger and garlic add in to the veggie)
Chopped Green chilli - 1 to 2 nos
Turmeric powder - 1/2 tsp
Red chilli powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/2 tsp
Salt to taste
Oil - 2 tbsp
Fresh chopped coriander leaves for garnish

Preparation Method :

1. Gently scrape the outer skin (do not peal) with a knife. Wash and cut into half into half and slice length ways. 

2. Heat 2 tbsp of oil in a kadai/wok/pan, add tinda and shallow fry them for 4 to 5 minutes. Remove from the heat and keep it aside.

3. In the same kadai, add finely chopped onions and fry till translucent. Add ginger-garlic paste and cook till the raw smell of ginger-garlic went. 

4. Add chopped green chillies into it, add roughly chopped tomatoes into it and

add all Indian spices salt, red chilli powder, coriander powder and turmeric powder. Cook till tomatoes become mushy or soft.
5. Now add shallow fried Tinday with half cup of water and check the seasoning, if anything is less you can add this time. Cover with lid and simmer for 7 to 8 minutes till water dries up.

6. Lastly add garam masala in to it, mix well and switch off the flame. Your simple and easy Tinday ki sabzi is ready for your lunch or dinner menu, garnished with coriander leaves.

7. Serve hot tinda ki sabzi with roti, pickle and onion, green chillies as a side salad.

Happy Cooking & Enjoy !!


  1. Jolly this is so delicious dear. Mothers recipes are unparalleled. I am bookmarking this recipe. This is a must have dish in any home menu. Supremely delish dear.

  2. simple tindey can be so interesting you proved it

  3. This recipe sounds and looks so delicious. great share!

  4. It looks like "Lauki"from inside.. I never tried any recipe with this veggie... I will try it soon

  5. OH! I love tinday ki sbazi and yours look so yummy, Jolly. I wish I could make it for myself, but unfortunately we don't get tindas here! :(

  6. Nice subji ... I too have posted with lauki. Plz visit my blog too and share your valuable comments .. Thank you .

  7. I have never tried cooking with this vegetable. It sounds delicious and simple too...

  8. Some how as a kid I used to run away seeing tinde, bhindi and lauki, but
    Now when I feed the same veggies to my son its a big task to present them in an attractive and tasty avtar, this recipe of yours sounds so flavourful have to try soon, thanks for sharing.

  9. Yummy sabji. Tinda is not liked by everyone but your sabji looks so tempting.

  10. Never tasted a tinda curry ..but your dish with a simple recipe tempts me to try it out soon

  11. A delicious sabji...wouldn't mind having it with some roti. Usually make it without onions. Like your version.

  12. We make it somewhat the same way too.. Looks delicious.
    I also make them in the gravy base.

  13. Such a simple recipe, i have only tried stuffed frozen ones and sorry to say hated it, Yours looks easy simple and delicious.

  14. Wow Jolly you made simple tinde gorgeous. Mother's recipes are always best. Superb share.

  15. While most people are not fans of this sabzi just like lauki, I adore this especially when its made the way you have. Perfect for rotis and with dal chawal combination. Great for health too.

  16. This sabzi looks delectable and simple. Looks tempting :)

  17. Ultimate side dish to relish along with some rotis, tinday ki sabzi rocks. I love this sort of simple sabzi.

  18. We have always made tinda sabji quite runny gravy. Dry version sounds delicious too. Love it with hot phulka.

  19. Simple and delicious sabzi to enjoy with rotis or even rice and dal, it looks yummy :)

  20. Looks so good. Moms recipe is always best and yummy! Love this dish with rice and curd.

  21. I used to run away from tinde in childhood when my poor mother cooked them. Now I too cook with the same recipe and love them with both roti and steamed rice. A very delicious summer vegetable. Love the juicy saucy look of your sabzi. 😊

  22. I make tinda sbazi exactly like yours, I guess we punjabis make dishes almost similarly. Love it with some hot chapatis.