Tinda ke sabzi

Tinda is a popular vegetable winter vegetable . It belongs to gourd family. It is not normally seen in north indian markets. And one of my south indian friend said we south indian do not eat this vegetable :). 

But i love this vegetable and goes very well with chapati or jowar ki  roti.



Tinda - Scrapped washed and cut into cubes - 3 cups
Onion - 1 cup ,finely copped
Tomato - 1/2 cup finely chopped
Green chili - 3 slit 
Ginger garlic paste - 1 tsp
Mustard - 1/4 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1 tsp
Oil - 21/2 tbsp
Salt to taste


  1. Heat oil and add mustard seeds.
  2. When mustard pops add the ginger garlic and onion .
  3. Cook till onion turn translucent   and salt and cook for 2-3 minutes more.
  4. Add red chili powder and mix well.
  5. Add tomato and cover and cook till oil separates.
  6. Add the Tinda cubes and cover and cook for 3-4 minutes.
  7. And few tabs water and cook again till tinda is fork tender.
  8. Garnish with coriander leaves and serve with chapati



Val ki Sabzi

Val is popular ingredient in Gujarati cooking. Here i find this in the frozen section.

Frozen Val - 2 cups
Onion - 1/2 cup ,chopped
Green Chili -2 slit
Tomato -1/2 cup , chopped
Ginger Garlic paste -1/2 tsp
Curry Leaves - a few

Mustard -1/4 tsp
Turmeric - 1/4 tsp
Chili Pw - 1 tsp
Sugar -1/2 tsp
Salt to taste
Oil - 2 tbsp






  1. Heat oil and add mustard.
  2. When the pops add , ginger garlic , green chili  and onion.
  3. Cook till onion turns translucent and turmeric, chilli and sugar.
  4. Add tomato and cover and cook till it becomes mushy.
  5. Add val and add 1 cup of water ,cover and cook till well done.
  6. When val is done , add salt and simmer for few more minutes.
  7. Serve with rice or roti

Pomfret Pan fry

The silver or white pomfret, is a species  very popular in  South Asia. Silver pomfrets are usually silver/white in color, with few small scales. This fish is prized in the Indo-Pacific region for its taste. It is called pamplet in  North India. 




Pomfret - 2, scaled and cleaned

Chili Powder - 2 tbsp
Turmeric Power - 1/2 tsp
Black Pepper - 1 /2 tbsp
Coriander Powder - 1/2 tsp (optional)
Ginger Garlic Paste -1/2 tsp(optional)
Curry leaves - a few
Salt to taste


Cleaned the fish and make a few slits on both sides.

Mix everything well with little water and make a paste.
Apply the paste on the both sides of the fish and inside.
Marinate the  fish in the fridge for an hour the least .
Heat oil in a heavy bottom pan and place the fish.
Lower the flame to medium and cook one side for 4-5 min.
Flip and cook the other side for 4-5 min and serve .