Tinda Curry

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

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.