Tinde (Indian Baby Pumpkins)

Serve up a flavourful vegetable side-dish with Vicky Bhogal's simple recipe for tomato-braised tinde
By Vicky Bhogal
Tinde (Indian Baby Pumpkins)
  • Rating:
  • Serves: 4-6
  • Cook Time: 40 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 4 tinde
  • 2 tbsp butter
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • ½ tsp turmeric
  • 75ml chopped canned chopped tomatoes
  • 1 green chilli, finely chopped
  • 1 tsp fresh ginger, grated
  • 1 tsp garam masala
  • 1½ tsp salt
  • 1 handful of chopped fresh coriander, plus extra to garnish
  • ½ tsp white sugar
  • 3 potatoes, peeled and cut into small chunks
  • 75 ml boiling water


1. Top and tail the tinde, then scrape the skin off using a knife and cut them into small chunks.

2. Heat the butter in a saucepan. Once melted, add in the onion and garlic and fry until very lightly golden.

3. Lower the heat and add the turmeric, tomatoes, chilli and ginger and a splash of water to prevent the mixture becoming too dry.

4. Stir well and add the garam masala, salt, coriander and sugar. Stir well.

5. Cook until the mixture has become shiny and the oil has begun to separate, adding splashes of water if necessary.

6. Add in the tinde and potatoes and stir well to coat thoroughly with the mixture.

7. Turn up the heat and stir-fry for about 5 minutes.

8. Add in the boiling water, reduce to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft, gently stirring now and then so that the mixture doesn't stick to the bottom.

9. Turn the heat off and serve at once topped with a knob of butter and a sprinkle of chopped coriander.

Rate This Recipe