Tinda, often overlooked as a simple summer vegetable, can turn into a rich and delicious dish when prepared the right way. Packed with seasonal nutrients and cooling properties, it is ideal for hot weather. This Ranveer Brar-inspired recipe transforms tinda into a spicy, creamy and aromatic dish that even picky eaters may enjoy.

Ingredients

For Marination (800 g tinda):

• 1 tbsp red chilli powder
• 2 tsp cumin powder
• 1.5 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp dry mango powder (amchur)
• ½ tsp asafoetida (hing)
• ¼ tsp garam masala
• ¼ cup mustard oil
• Salt to taste

For Gravy:

• 1.5 tbsp mustard oil
• A pinch of asafoetida
• Few fenugreek seeds
• ½ tsp cumin seeds
• ½ tsp fennel seeds
• 1 tbsp ginger-green chilli paste
• 1 crushed green chilli
• ½ cup fresh curd (well whisked)
• Salt to taste
• Fresh coriander leaves for garnish

Step-by-Step Recipe

1. Prepare the Tinda
   Wash and dry the tinda. Cut each into four parts without separating them completely, keeping them attached at the base.
2. Initial Seasoning
   Sprinkle a little salt over the tinda and set aside for a few minutes.
3. Prepare Mustard Oil
   Heat mustard oil until it reaches smoking point, then turn off the heat and let it cool slightly.
4. Make the Spice Mix
   In a bowl, combine red chilli powder, coriander powder, turmeric, cumin powder, amchur, asafoetida, garam masala and salt. Add the warm mustard oil and mix well.
5. Stuff the Tinda
   Fill each tinda with the prepared spice mixture. Keep them aside for 10–12 minutes to absorb the flavours.
6. Prepare the Gravy Base
   Heat mustard oil in a pan. Add asafoetida, fenugreek seeds, cumin seeds and fennel seeds. Let them splutter.
7. Cook the Gravy
   Add whisked curd, ginger-green chilli paste and crushed green chilli. Cook for 3–4 minutes while stirring continuously.
8. Add Remaining Masala
   Add any leftover stuffing masala to the gravy and adjust salt. Let it cook until slightly thick.
9. Cook the Tinda
   Add the stuffed tinda to the gravy. Cover and cook on medium flame for 10–12 minutes until soft and well-coated with masala.
10. Final Touch
    Garnish with fresh coriander leaves. You may add a small knob of butter for extra richness.

Serving Suggestion
Serve hot with roti, paratha or steamed rice for a wholesome and flavour-packed meal.

Conclusion
This recipe gives tinda a bold and creamy makeover, turning a simple vegetable into a standout dish. If you have avoided tinda before, this version might just change your taste forever.