Pakistani summer sabzi · Bhuna masala
Tinday Masala Recipe (Pakistani Round Gourd Curry)
Peel and quarter. Bhuno first. Little water.
Recipe by Farwa ZeeshanTested in the NineFoods home kitchenTinday, round or apple gourds, are a summer favourite cooked in a bhuna masala until meltingly soft. Many find them bland and watery. The fix is choosing small tender tinday, frying the masala until the oil separates, and cooking the gourds in their own juice so the masala soaks in.
The 3 laws of tinday masala
Why this recipe works
Large seedy ones
Small ones are soft and sweet.
Thin gravy
Flavour sinks into the gourd.
Lots of water
Water dilutes the masala.
Shopping and prep list
Ingredients
Tinday
The NineFoods gourd gauge
Are the tinday done?
Press a piece with a spoon.
Method · 3 stages
Step by step
Masala
- Fry onion golden, add ginger garlic, spices and tomatoes.
- Bhuno until oil separates.
Cook tinday
- Add tinday and salt, cover and cook in their own juice. Use the gauge above.
Finish
- Add garam masala, chillies, ginger and coriander; bhuno uncovered.
Chef's troubleshooter
What went wrong? Pick the symptom
Why
Masala not bhuna.
Fix next time
Fry until oil separates.
Why
Added water.
Fix next time
Let the gourds steam in their juice.
Why
Old tinday.
Fix next time
Choose small, tender ones.
Why
Bitter gourd batch.
Fix next time
Taste a raw piece first.
Swap smart
Ingredient roles and substitutes
| Ingredient | Job in the dish | Swap with |
|---|---|---|
| Tinday | Main | Zucchini or bottle gourd (lauki) |
| Tomatoes | Masala | Yoghurt |
| Oil | Bhuna | Desi ghee |
| Garam masala | Finish | Kasuri methi |
After the meal
Serve, store, reheat
Serve with
Roti, daal and achar.
Store
Fridge 3 days.
Reheat
Gently, uncovered.
How we tested this recipe
Tested in a home kitchen, not a studio
Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.
- Cooked from start to finish with the exact quantities above for 4 servings, using both the metric and US cup measures.
- Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
- The doneness check (are the tinday done) and the troubleshooter come from batches that went wrong, and how we fixed them.
- Reheating and storage advice was checked on leftovers, not guessed.
Keep cooking
Related recipes and guides
Quick answers
Tinday Masala FAQ
What is tinda?
A small round green summer gourd, also called apple gourd.
Should I peel tinday?
Yes, peel them lightly for a soft texture.
What can I use instead of tinday?
Zucchini or lauki.
Can I add meat?
Yes, tinday gosht is a popular version.