Punjabi tinda subzi/Indian baby pumpkin curry

I first tasted this vegetable only after my wedding and it became a regular because its a super dish with phulkas/rotis/parathas. After I moved here, I tried to use the frozen stuff and the first time I made it , it was a disaster. I decided to give it a shot again only to defrost it for a little longer and wash it thorougly before I cook to let off the frozen smell (Its great if you find the fresh vegetable).It turned out to be a super dish!!!

Ingredients :


1 packet of Punjabi tinda/Indian baby pumpkin

2 medium sized potatoes cut into bit size pieces

1 medium sized onion finely chopped

4 green chillies slit length wise

1 teaspoon cumin seeds

1 teaspoon ginger and garlic

1 teasponn coriander and cumin powder

A pinch of garam masala

Salt, Oil and turmeric to taste.

Red chili powder(optional)

In a wok heat oil and add the cumin seeds. Add onions and fry until golden brown, Add ginger and garlic and saute for 1 minute and add the potatoes and let cook until half done, then add the defrosted tinda and saute for 10 minutes. Then add the tomatoes, turmeric, coriander and cumin powder, salt, red chili powder and then lastly add the tomatoes and mix well and let it simmer until the tomatoes are cooked. Serve hot with phulkas/rotis/parathas Punjabi Tinda subzi served with phulkas and a cup of cut mango

6 thoughts on “Punjabi tinda subzi/Indian baby pumpkin curry

  1. Richa says:

    this tinda subzi tastes awesome. as a kid never was too fond of tinda though, always managed to pick all the alu from the subzi.
    thanks for ur recipe.

  2. hn says:

    Hi, i think this page of yours have some problem, cldnt see the images in any browser. i cld see pics in other pages but not this one. pls cld u check if any links r broken.
    looking at other comments i am dying too see the pics.


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