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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 204.4
  • Total Fat: 4.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 9.9 mg
  • Total Carbs: 34.0 g
  • Dietary Fiber: 7.7 g
  • Protein: 8.5 g

View full nutritional breakdown of Tinda Curry calories by ingredient
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Tinda Curry

Submitted by: CHEEKYCHOOK


Number of Servings: 4

Ingredients

    500g tinda (baby pumpkin)
    2 medium potatoes, cut into cubes (approx 300g raw weight)
    0.5 cup yellow split peas
    1 medium onion, chopped
    1/2 inch ginger
    4 cloves garlic, crushed
    1 tbsp coriander powder
    2 tsp cumin powder
    pinch of red chilli powder
    0.5 teaspoon garam masala powder
    3 green chilli, finely chopped
    1 tsp turmeric powder
    salt to taste
    1 tbsp oil
    2 medium, finely chopped tomato
    2 tbsp natural low fat yogurt
    0.5 tsp cumin seeds (jeera)
    fresh chopped coriander
    1.5 - 2 cups water

Directions

Cook the split peas in unsalted water until almost tender, drain and set aside. (approx 15 mins)

Meanwhile, mix the potato with 0.25 tsp of turmeric powder and a little salt.

Peel each tinda with a peeler and cut into 4 pieces. Add the rest turmeric and little salt.

Heat oil in a kadai or wok, add jeera, onion and fry until onion is lightly brown in color. Then add garlic, ginger and the green chilli. Fry for a minute.

Add the potato and fry for a minute or 2.

Add masala powders - cumin powder, coriander powder, a pinch of red chili, rest of the turmeric and garam masala. Stir and fry for a minute, then add tomatoes and the yogurt. On low heat, covered with a lid, cook till tomato is quite well cooked. Add a little water to cook tomato. (approx 5 - 10 mins)

Add the almost cooked split peas and the chopped tinda, stir and mix. Close with a lid and cook on very low heat. Add salt to taste.Cook until tinda, potato and split peas are all cooked / tender. (approx another 10 mins)

Sprinkle with a little garam masala and garnish with coriander leaves.

Serve with rice or chappati.


Number of Servings: 4

Recipe submitted by SparkPeople user CHEEKYCHOOK.






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