Your cart is empty
Round, pale green, and wonderfully mild, Tinda — also known as Indian Round Gourd or Apple Gourd — is a summer vegetable beloved in North Indian kitchens for its delicate flavour and cooling properties. Its tender flesh absorbs spices beautifully, making it a versatile ingredient for everyday cooking. Find it in our Everyday Vegetables collection or browse all fresh produce in Fresh Foods.
For a classic Tinda Sabzi, peel, deseed, and cube, then cook with onions, tomatoes, cumin, and coriander powder until tender. Stuffed Tinda (Bharwa Tinda) — hollowed out and filled with a spiced besan mixture — is a North Indian delicacy. Tinda also works well in Dal for added body, or in a simple Tinda Raita when grated and mixed with yoghurt and spices.
Store in a cool, dry place away from direct sunlight. Refrigerate for up to 5–7 days. Once cut, wrap tightly and use within 2 days. Tinda does not freeze well raw.
Q: What are the health benefits of tinda?
A: Tinda is low in calories, high in fibre, and has a high water content that supports hydration and digestion. It has a low glycaemic index, making it suitable for diabetic diets, and its antioxidants support heart health.
Q: How do I prepare tinda for cooking?
A: Peel the outer skin, cut in half, and scoop out the seeds. Cube or slice as required. For stuffed tinda, hollow out the centre with a small spoon.
Q: Is tinda the same as apple gourd?
A: Yes — tinda, Indian round gourd, and apple gourd all refer to the same vegetable, Praecitrullus fistulosus, native to the Indian subcontinent.
