Green pumpkin, or tinda, is a round, pale green vegetable used in Indian curries and stews. It has a soft texture when cooked and absorbs spices well, making it a common choice for traditional home-cooked meals.Green Pumpkin from Only Hydroponics is available on Farmlokal platforms for delivery in Noida, Greater Noida, and Greater Noida West.
 
Recipe You Should Definitely Try:
 
How to Make Tinda Masala Curry 
 
 Ingredients:
Tinda (green pumpkin) – 8–10 small (peeled, trimmed & quartered or cubed)
Onion – 1 large, finely chopped
Tomato – 1 large, finely chopped
Ginger-garlic paste – 1 tsp
Green chili – 1, slit
Turmeric powder – ½ tsp
Red chili powder – ½ tsp
Coriander powder – 1 tsp
Garam masala – ½ tsp
Cumin seeds – ½ tsp
Hing – a pinch
Salt – to taste
Oil – 2 tbsp
Water – 1 cup (adjust as needed)
Fresh coriander – for garnish
 
 Method:
 
1. Prep the tinda:
Peel the tindas, trim the tops and bottoms, and quarter or cube them (if large). Soak in salted water for 10 minutes to avoid bitterness (optional).
2. Sauté the base:
In a kadhai, heat oil. Add cumin seeds and hing. Once they splutter, add chopped onions and sauté till golden brown.
3. Add masala:
Stir in ginger-garlic paste and green chili. Sauté for 1–2 minutes.
Add chopped tomatoes and cook until soft and pulpy. Now add turmeric, red chili powder, coriander powder, and salt. Cook until oil separates from the masala.
4. Add tindas:
Toss in the tinda pieces. Stir well to coat with the masala.
5. Cook the curry:
Add ¾ to 1 cup water. Cover and cook on low-medium flame for 12–15 minutes until the tindas are tender but not mushy.
6. Finish with spice:
Sprinkle garam masala and give it a final stir. Simmer for 2 more minutes.
7. Garnish:
Top with chopped coriander leaves.
 
 Pairs With:
 
Phulka / roti / paratha
Jeera rice or steamed rice with dal
Side of raita or pickle