Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable

by Tarla Dalal

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While this dish does have other spices and seeds, saunf is undoubtedly the hero of the show! It proves itself as a perfect flavouring for tinda. Fennel seeds are used generously in this Tinda aur Saunf ki Subzi, both in the tempering as well as in the special tomato-based masala paste.

You will enjoy the tangy overtones of tomato and the spiky flavour and aroma of fennel in this recipe, all of which add a splash of excitement to round gourd. Khoya is added to balance the flavour and give a rich texture to this subzi. Easily made in the Microwave oven, this is a great combo for any Rotis .

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Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable recipe - How to make Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable

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Preparation Time: 15 mins Cooking Time: 8 mins Total Time: 23 mins 2Makes 2 servings
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Ingredients

1 1/4 cups peeled and sliced round gourd (tinda)
2 tsp oil
1 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)
1/2 tsp nigella seeds (kalonji)
1/2 tsp chilli powder
salt to taste
a pinch of sugar
1/4 cup crumbled mawa (khoya)

To Be Blended Into A Smooth Fresh Tomato Paste
1/2 cup blanched and chopped tomatoes
3/4 tsp fennel seeds (saunf)
1/2 tbsp roughly chopped green chillies

Method

Combine the oil, fennel seeds, cumin seeds powder, coriander powder, turmeric powder, nigella seeds and chilli powder in a microwave-proof bowl, mix well and microwave on high for 1 minute.
Add the tinda, prepared fresh tomato paste, salt and sugar, mix well and cover with a microwave safe lid and microwave on high for 6 minutes, while stirring twice in between.
Add the khoya, mix well and microwave on high for 1 minute.
Serve hot.