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Tinda is small to medium in size, averaging 5-8 centimeters in diameter, and is globular, squat, and slightly lopsided in shape, similar to a cross between a green apple and a pumpkin. The skin can be green, yellow, to brown and has shallow dimpling, lumps, and very small, soft, semi-prickly hairs that cover the surface. When immature, the skin will be thin and edible, but when overly mature, the skin will turn thick and tough to eat. The white flesh is tender, moist, and spongy and contains many small, edible, cream-colored to pale yellow seeds. When fresh, Tinda is soft with a mild flavor similar to a cucumber.
Seasons/Availability
Tinda is available year-round, with a peak season in the spring.
Current Facts
Tinda is a small gourd that grows on prolific vines that can reach over 1-2 meters in height and belongs to the Cucurbitaceae family along with cucumbers, squash, and pumpkins. Also known as the Indian Apple gourd, Crown gourd, Indian squash, Indian Baby pumpkin, Tindi, and Apple gourd, Tinda is a popular vegetable in South Asia, India, and Pakistan. Tinda is used in a wide variety of culinary applications and has a mild flavor that will take on accompanying flavors in a dish. It is commonly used for curries, stews, and for stuffing.
Nutritional Value
Tinda is an excellent source of vitamin A, antioxidants, and has high water content.
Applications
Tinda is best suited for cooked applications such as roasting, baking, sautéing, stir-frying, and grilling. It is recommended to consume Tinda when immature and still has thin skin, and it is most commonly found fresh or canned. Tinda can be cooked and added to curries, stews, and soups, stuffed with meat and vegetables or pickled. It is extensively used in sabzi’s, or vegetable dishes where the skin is peeled and the gourd is cooked whole with household Indian spices. The seeds can also be roasted and consumed as a crunchy snack. Tinda pairs well with cumin seeds, fennel seeds, coriander, turmeric, garam masala, onions, garlic, ginger, chilies, tomatoes, eggplant, peas, and potatoes. It will keep 1-3 months when stored in a cool and dry place.
Ethnic/Cultural Info
Tinda is extremely popular in select regions of India and Pakistan. It can be found at local restaurants in curries, at farmers markets sold fresh, or wrapped in cellophane and sold at larger grocers. In addition to culinary use, Tinda is believed to help soothe and relieve stomach acidity. Tinda contains several antioxidants that can help moderate high blood pressure and cholesterol level, and its high water content is also believed to assist with debloating, fat loss, and obesity.
Geography/History
Tinda is native to India and has been cultivated since ancient times. Today Tinda is popular throughout Asia, Southeast Asia, and the Middle East, and is also becoming more popular in Southern California, where it can be found at farmer’s markets and in specialty Asian food stores.
Tinda is a small spherical vegetable that resembles a mix between a green apple and a pumpkin. Its skin ranges in color from green to brown and is covered with shallow dimples and semi-prickly hairs. While the skin is edible when immature, it becomes thick and tough when overly mature. Inside, its white flesh is tender, spongy, and moist, holding many small, edible seeds. It offers a mild flavor akin to that of a cucumber, making it versatile in various culinary preparations.
Kodachadri stall 01-32
Tinda: Tinda is highly versatile, ideal for dishes like curries, stews, and soups. It's best consumed when immature with thin skin. In Indian cuisine, it is often peeled, cooked whole with spices, or stuffed with meats and vegetables. Pair it with cumin, turmeric, onions, and tomatoes for enhanced flavors. Seeds can even be roasted for snacking. Stored in a cool, dry place, tinda remains fresh for 1 to 3 months.
Tekka Center
665 Buffalo Rd, Singapore 210665
(868) 669-13
Tinda is a small gourd belonging to the Cucurbitaceae family, which also includes cucumbers, squash, and pumpkins. It grows on vines that can reach over 1 to 2 meters in height and is popular in South Asia, India, and Pakistan. Also known as Indian Apple gourd or Crown gourd, Tinda has a mild flavor, making it versatile for dishes like curries, stews, and stuffing. Additionally, it is rich in vitamin A, antioxidants, and has a high water content.
Namaste Spiceland
270 N Hill Ave Pasadena CA 91106
(626) 345-5514
Tinda is a small, round gourd native to India and cultivated since ancient times. It is a staple in Asian, Southeast Asian, and Middle Eastern cuisines. Recently, its popularity has grown in Southern California, where it is available in farmer’s markets and specialty Asian food stores, reflecting its rising global appeal.
Bharat Bazar
34301 Alvarado-Niles Road Union City CA 94587
(510) 324-1011
Tinda: Widely enjoyed in parts of India and Pakistan, Tinda can be found in curries, farmers markets, and major grocers. Beyond its culinary appeal, Tinda offers benefits like relieving stomach acidity, moderating high blood pressure, and supporting cholesterol health. Its antioxidants and high water content aid in reducing bloating, promoting fat loss, and managing obesity.
H Mart
9440 Mira Mesa Blvd, San Diego, Ca, 92126
858-577-0060
Tinda spotted at H Mart….Tinda is a small, squat fruit averaging 5-8 centimeters in diameter, with a shape resembling a cross between a green apple and a pumpkin. Its skin can vary from green to yellow or brown, with dimples and tiny, semi-prickly hairs. The tender white flesh is moist and spongy, containing small, edible seeds. Its mild flavor is reminiscent of a cucumber. When immature, its skin is thin and edible, but it becomes thick and tough when overly mature.
Tinda spotted at Hypercity. Fresh Tinda 40 Rupees per kilo…Tinda is commonly used in Indian cooking, especially sabzi dishes, where its skin is peeled and the gourd is cooked whole with spices. It pairs well with ingredients like cumin, fennel, ginger, chilies, tomatoes, and potatoes. Tinda can be added to curries, stews, or soups, and is even stuffed or pickled. When stored properly in a cool, dry place, fresh Tinda can last for 1 to 3 months. Its seeds can be roasted and enjoyed as a crunchy snack.