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Round, pale green and mild, Tinda is also called Indian round gourd, apple gourd or Indian baby pumpkin. Its tender flesh absorbs spices in everyday North Indian cooking. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
Its delicate flavour pairs with cumin, coriander, onion and tomato. Use it cubed in a quick sabzi or hollowed and stuffed for a more substantial dish.
For Tinda Sabzi, peel and cube, then cook with onions, tomatoes, cumin and coriander until tender. For Bharwa Tinda, hollow out and fill with a spiced besan mixture. Add pieces to dal for texture, or cook grated tinda before mixing with yoghurt and spices for raita.
How do I prepare tinda?
Peel and cut into pieces for sabzi, or hollow out the centre for stuffed tinda.
Is tinda the same as apple gourd?
Yes, apple gourd is another name used for tinda.
