{"0":"Start by washing the baby pumpkins thoroughly. Take a vegetable knife and scratch the top layer of the vegetable’s skin off with it. Cut each baby pumpkin into four pieces.","1":"Heat up the oil in a deep pan. When it is hot, you can add cumin, garam masala, turmeric and coriander into it. Stir to keep the spices from burning. When they have developed their aroma in the kitchen, add the tinda pieces into the pan. Stir and thus mix them will with the spices. Add some salt and stir again well. Cover the pan with a lid and let the baby pumpkins get cooked on low heat for the next fifteen minutes. Stir from time to time.","2":"In the meantime you can prepare the sauce. Wash the tomatoes, place them into a blender and make puree out of them. Get them out of the blender, clean the blender and put the yoghurt inside. Blend it shortly, so that it is more liquid and even gets some foam on top.","3":"Once the tinda is soft, you can add the tomato puree into the pan. Heat it up and once the tomato puree is boiling, add the yoghurt into it. Mix well and let it get warm.","4":"As soon as everything is warm, your tinda dish is ready!","5":"Enjoy!"}