tinda stirfry with mixed herbs

all vegetables of the guard family have a high water content and good for people who count their calories........many people are averse to the taste of these veggies ........be it tinda, lauki, karela, tori,zucchini, parval or squashes n pumpkins..........all these veggies have a subtle but flavorful taste and with the use of right herbs and a right cooking technique,can be transformed into exotic food.

tinda is the north indian vegetable which is also called round guard, apple guard or miniature pumpkins.......traditional recipes are stuffed tinda or curried tinda as much as i know but it can be cooked with lentils and as a stirfry with a chinese or italian twist..........for a stirfry or otherwise the tinda needs to be a bit undercooked or cooked till it has some bite............overcooked tinda looses taste n texture both n may become bland.........so take care while cooking.

this recipe is quick n simple , needs very minimal preparation time as tinda is not peeled........read on...

you need just about 8-10 tindas quartered,1 big tomato chopped, and a big onion chopped........salt n pepper, red chilly flakes and some mixed herbs.......

in a teaspoon of oil , trow in some cumin seeds.........let splutter n then goes the tinda........stirfry for 3-4 minutes n put in the salt n pepper , red chilly flakes n chopped onions n cook stirring for 3-4 minutes............tomatoes n cook till they become mushy.......sprinkle mixed herbs n mix well n take off from flame after a minute...........
alternatively, all ingredients can be mixed together n baked for 8-10 minutes.......turning once in between.........

this is an aromatic recipe which is good for a light lunch as it is or with a generous spoonful of brown rice......tastes best when hot.