Tinda is a really tasty summer squash and it’s considered a nutritious superfood. So, you need to see how the recipe and the nutrition is there so you can prepare lots of Tinda in the summer. Apart from being good food, it is also a storehouse for family nutrition
Almost 90% of Tinda is water, Tinda is a vegetable with a low calorie content so it doesn’t interfere with your diet to lose weight. 100 grams of size only contains 66 calories.
Tinda is also known by the names Indian round pumpkin, Indian squash, and Indian baby pumpkin and apple pumpkin. This pumpkin if consumed is useful for calming digestion. But make no mistake, the benefits for digestive health are not the only benefits and benefits of eating Tinda. Tinda also contains many other nutrients such as caratenoids, anti-inflammation, controlling blood pressure, both for the heart and preventing strokes. In fact, the health benefits of piercing are also good for preventing cancer.
Tinda is a pumpkin vegetable that is rich in water, it keeps your body cool and relaxed. Consuming Tinda regularly can increase the frequency of urination so that the potential for removing toxins is even greater. This Indian pumpkin vegetable is also rich in fiber which is good for digestion and prevents constipation and stomach disorders. There is research that shows that Tinda is also good for skin health and healthy hair.
If you’re impressed by this vegetable, we’ve put together a few delicious tincture recipes to try at home. Let’s take a look at this superfood recipe one by one.
Tinda’s Delicious Vegetable Recipe
1. Tinda Sabzi
Ingredients:
- 250 grams of tinda, peeled and chopped to medium size
- ½ tsp red chilli powder
- Haldi ½ tsp (turmeric powder)
- ½ tsp jeera (cumin) seeds
- Salt to taste
- ½ tsp amchur powder
- Two teaspoons of oil
- Large cabagi as much as 2-3 seeds, split lengthwise.
- 1 tomato, finely chopped
- Green coriander stalks, chopped
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How to cook:
Heat the oil in a skillet, add the jeera and allow it to crack
Add chopped Tinda, and add all ground spices except Amchur.
Stir well and continue to cook over low heat
When Tinda is half cooked, add the tomatoes, green jabe, and also add salt, stirring evenly.
If Tinda is cooked (hard texture but soft when cut), add the amchur powder, stir again evenly.
Garnish with chopped cilantro, and ready to serve.
2. Vegetable Kurma with Tinda
The second delicious recipe with Tinda ingredients is Vegetable Kurma with Tinda.
Ingredients:
- 3 potatoes, cut into cubes
- 3 carrots and dice pot
- Tinda as much as 2 pieces, peeled and cut into cubes
- Two tomatoes
- 1 tsp ginger-garlic paste
- 2-3 pieces of onion, finely chopped
- 1 tbsp kishmish (raisins)
- Haldi as mush as ½ tsp (turmeric powder)
- 1 tsp red chilli powder
- Provide salt to taste
- 1 tsp garam masala powder
- ½ jeera or cumin seeds
- 1 tsp sugar
- 3 tablespoons of oil
- Chopped cilantro for garnish
How to cook:
Mix all the vegetables and add salt, haldi, a little water and boil until soft. More water is drained and set aside.
Take a frying pan, put the oil and heat it, add the jeera, when it expands, add the onions, ginger garlic paste.
Cook until browned, add haldi, red chili powder, boiled vegetables and kishmish.
Check the taste, is it enough salt or not. If the salt is suitable, add 2 cups of garam masala, sugar, and water. Continue to cook until the vegetables are evenly mixed and the sauce is slightly thick.
Finally, garnish with cilantro and serve warm.
Also see: Health Benefits of Jowar (Sorghum)
Note:
If you want you can add coconut paste, a rich flavored peanut paste, but this will increase your calorie count. If you are on a weight loss drink program, we do not recommend that you add coconut paste or peanut paste.
