Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.


  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish


WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE


  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

We all know that Onion or Pyaz is an essential kitchen vegetable which is most widely used ingredient. It is loaded with numerous health benefits like vitamin C, B6, iron, folate, and potassium. It also provides relief from cold and flue due to its anti-inflammatory abilities. Using such common and essential ingredient in “Jai Ki Rasoi Se” made “Palak Do Pyaza in Dhaba Style”. This dish can be served with any Indian bread.

1.  6-8 Bunch Finely Chopped Spinach (Barik Kati Palak)
2.  1 Bunch Finely Chopped Dill Leaves (Bari Kata Soya Leaves)
3.  1 Bunch Finely Chopped Green Coriander (Barik Kata Hara Dhaniya)
4.  1 Tablespoon Ginger Garlic Paste / Adrak Lasoon Paste
5.  10-15 Onion Shallots / Choti Pyaz
6.  5-6 Slit Green Chilies / Kati Hari Mirch
7.  1 Tablespoon Red Chili Powder / Laal Mirch Powder
8.  1 Teaspoon Turmeric Powder / Haldi Powder
9   1 Teaspoon Caraway Seeds / Shahi Jeera
10. Oil – As Per Requirement
11. Salt According to Taste



  • Heat oil in a nonstick pan or kadai. Once the oil is hot add caraway seeds and allow them to crackle
  • Now add ginger garlic paste and cook till the moisture from the paste gets evaporates
  • Add onion shallots and mix them. Cover and cook till they become soft or translucent
  • Wash and add the finely chopped spinach, dil leave & green coriander. Mix them well and cook for 2 minutes, by doing this greens will start leaving it moisture which will help in cooking the onion shallots
  • Add all dry ingredients like turmeric, red chilli powder and season it with salt according to the taste. Mix all and cook it on low flame till oil get separated or onion shallots are completely cooked
  • Finely add the slit green chill and mix it and cook it for another minute
  • The dish is ready to be served with any Indian bread