Pakistani
Tinday ki Sabzi (Round Gourd)
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Tinday ki Sabzi (Round Gourd) is Pakistani home cooking, eaten at lunch and dinner. On the plate it is the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Peel the tinda thinly, quarter them, and scoop out any hard seeds from the larger ones.
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Heat the oil and fry the sliced onion until golden, about 7 minutes, then add the ginger garlic paste for 1 minute.
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Add the chopped tomato with the turmeric, red chili powder, coriander powder, cumin and salt and bhunno 6 minutes until the oil separates.
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Add the tinda and turn them through the masala, then cover and cook on a low flame 15 minutes. They release their own water, so no extra is needed.
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Uncover and cook off whatever liquid is left so the sabzi finishes dry and glossy rather than watery.
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Finish with garam masala, slit green chilies and coriander leaves. Serve with hot roti.
Watch how to cook Tinday ki Sabzi (Round Gourd)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Pakistani dinner is a plate rather than a single dish. These are the courses that normally sit beside Tinday ki Sabzi (Round Gourd), read from the same composition Dinejot builds a real meal from.
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The dish at the centre
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Tinday ki Sabzi (Round Gourd) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 180 kcal
- Protein
- 2 g
- Carbs
- 11 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 2 g
- Sodium
- 580 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Tinday ki Sabzi (Round Gourd) takes about 35 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. It is at its best in summer and the monsoon, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.