Vegan Tinda Masala Fry (Apple Gourd Spiced Stir‑Fry)

🛒 Ingredients

• #Main Ingredients;
• 250g fresh tinda (apple gourd).. 1 small onion, finely chopped (optional)
• 1 tsp ginger‑garlic paste.. 1 green chilli, minced (adjust to taste)
• #Spices & Seasoning;
• ½ tsp mustard seeds,, 1 tsp cumin seeds,, ¼ tsp turmeric powder
• ½ tsp red chilli powder (adjust to taste),, 1 tsp coriander powder
• ½ tsp roasted cumin powder,, ½ tsp garam masala
• Salt to taste... Pinch of asafoetida (hing, optional)
• #Cooking Base;
• 1.5 tbsp coconut oil or any neutral cooking oil
• Fresh coriander leaves for garnish

👩‍🍳 Instructions

1. 1

   Prep: Wash tinda thoroughly, peel lightly (or leave unpeeled if preferred), trim both ends, and cut into medium‑sized slices or cubes.

2. 2

   Temper: Heat oil in a pan or kadhai over medium heat. Add mustard seeds — once they splutter, add cumin seeds, asafoetida, and green chilli. Sauté for 30 seconds until fragrant.

3. 3

   Cook base: Add onion (if using) and fry until soft and translucent. Stir in ginger‑garlic paste and cook for another minute.

4. 4

   Sauté tinda: Add the sliced tinda, turmeric powder, and salt. Toss well to coat evenly, cover with a lid, and cook on low‑medium heat for 8–10 minutes, stirring occasionally, until tinda turns tender but does not turn mushy.

5. 5

   Add spices: Remove the lid, add red chilli powder, coriander powder, and roasted cumin powder. Increase heat slightly and stir‑fry for another 3–5 minutes until the edges turn lightly golden and spices coat the vegetable well.

6. 6

   Finish: Sprinkle garam masala, taste and adjust salt or spice if needed. Garnish with fresh coriander and serve hot.