Name: Tinda Masala (Sattvic)
Yield: 4 servings
Ingredients: Round gourd (tinda) — 6–7 young, peeled & quartered (400 g); Tomato — 1 large, puréed (optional) (100 g); Ghee (cow) — 1 tbsp (15 g); Cumin (jeera) — ½ tsp (2 g); Asafoetida (hing) — 1 pinch (0.3 g); Ginger, fresh — 2 tsp grated (10 g); Turmeric powder — ¼ tsp (1 g); Coriander seed / powder — 1½ tsp (3 g); Kashmiri chilli powder (mild) — ¼ tsp Kashmiri (1 g); Rock salt (sendha namak) — ½ tsp (3 g); Water — ½ cup (120 ml); Sattvic garam masala (no onion-garlic) — ⅛ tsp (0.5 g); Coriander leaves — 2 tbsp (8 g)

Serves: 4
Portion: 1 katori (≈130 g)
Time: Cook 30 min
Texture: Soft
Season: Spring–summerApril
Dosha: Vata
Pitta
Kapha
Cooling, light

Ingredients

What you need

Custom servings

Ingredients for 4 servings
Ingredient	Household measure	Quantity (4 servings)	Café batch ×5
Round gourd (tinda)	6–7 young, peeled & quartered	400 g	2000 g
Tomato	1 large, puréed (optional)	100 g	500 g
Ghee (cow)	1 tbsp	15 g	75 g
Cumin (jeera)	½ tsp	2 g	10 g
Asafoetida (hing)	1 pinch	0.3 g	1.5 g
Ginger, fresh	2 tsp grated	10 g	50 g
Turmeric powder	¼ tsp	1 g	5 g
Coriander seed / powder	1½ tsp	3 g	15 g
Kashmiri chilli powder (mild)	¼ tsp Kashmiri	1 g	5 g
Rock salt (sendha namak)	½ tsp	3 g	15 g
Water	½ cup	120 ml	600 ml
Sattvic garam masala (no onion-garlic)	⅛ tsp	0.5 g	2.5 g
Coriander leaves	2 tbsp	8 g	40 g

Method

How to cook it

Step 1: Peel the tinda and quarter.
Step 2: Heat ghee; add cumin, hing and ginger; add tomato purée and cook 4 minutes.
Step 3: Add turmeric, coriander powder, chilli and salt; then tinda.
Step 4: Add water; cover and cook on low 15 minutes until tinda turns translucent and spoon-soft.
Step 5: Finish with garam masala and coriander.