Mushroom Pulao  Dahiwali Chicken Curry  Mint-Potato Samosas  Garlic Tofu Noodles  Ginger-Chilli Shrimp 

For the last one month, especially since Diwali, I have been on a cooking spree. I try to make new dishes, using different recipes and different ingredients. I’ve tried my hand at making things that I’ve never made before and thankfully, most of them have turned out great, leaving hubby dear asking for more!

On out last trip to the Indian grocery store, I saw a vegetable that neither me, nor hubby has ever been fond of. Its called the Round Grourd, Indian Squash, or simply as we know it in hindi, Tinda. Recalling my childhood years, I never liked it and would always try to scurry for something else to eat.

But I wanted to try this vegetable now, not as the way I knew it, but as I would like to. So I bought about four of these little babies leaving hubby dear with a frown on his face.

Today, while I was cleaning up the fridge, making space for next week’s groceries, I saw them lying in a corner of the crisper, almost forgotten. I accepted the challenge and got to work. I stared at it for a while and then it struck me – a great new way to eat it! Can’t wait for hubby to get home and try it, I know I love it, and am guessing it’ll put a smile on his face as well!!

Tinda Fry (Sauteed Round Gourd)

Tinda Fry


  • 4 tindas (round gourd), peeled and cut into wedges
  • 1/2 tbsp cooking oil
  • 1/4 tsp red chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp turmeric powder
  • a pinch of amchur (dried mango powder, available at the local Indian grocery store)
  • salt, to taste


  • Heat oil in a pan and fry the tinda wedges till they start to brown.
  • Add salt and spices and fry for another minute or two.

Serve warm.

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