Ayurvedic Tinda Tomater – Indian Baby Pumpkin in Tomato Sauce

Learn preparing this healthy and exotic vegetable dish at home and surprise your guests with a fully new taste they will love.

How to cook Tinda Tomater in Ayurvedic Way

Wash the Tinda properly and peel them. Take a fork and poke it several times and from all sides into the Tinda so that they get little holes all around them. Take a pot and put the Tinda into it together with the water. Let it boil until all vegetables are fully soft. Take the pot off the heat and just put it aside as it is.

In the next step you wash the tomatoes. Put them into a blender and make puree out of them. Now you heat up oil in a pan. When it is hot, add cumin, mustard seeds, bay leaves, garam masala, coriander, asafetida and curry leaves into the oil and keep on churning so that they don’t burn. They should however roast properly and develop their aroma.

Add the puree into the pan and when it is boiling, turn down the stove to medium heat and add the yoghurt. Keep on churning and add the Tinda from the pot. If there is still some water that did not evaporate, add that into the sauce, too. Don’t throw it away, as it also contains important vitamins of the vegetables.

When everything is warm and boiling, turn the stove off and right away serve your tasty Tinda in Tomato Sauce.

Ayurvedic Values

Tinda is not only a very tasty vegetable but also beneficial from the Ayurvedic point of view. It has cooling qualities and is good for the stomach. It reduces Pitta and Vata in the body. As it is a kind of pumkin, it can slightly increase Kapha, mucus in the body.