Tinda (Punjabi round gourd / apple gourd / Indian baby pumpkin) is a small, round, mild gourd that is a Punjabi kitchen staple — cooked as tinda sabzi with onions, tomatoes, and spices. Tender, gentle on the stomach, and one of those comfort-food vegetables that every Punjabi household cooks regularly.

Punjabi Comfort Vegetable

• Fresh tinda (apple gourd) — per lb
• For tinda sabzi — Punjabi home cooking
• Small, round, mild, tender
• Gentle on digestion

How to Use

Peel, halve or quarter, and cook in a tomato-onion masala with cumin and turmeric. Some cooks scoop out the seeds for a cleaner texture. Cook until tender — tinda should be soft, not crunchy.

Frequently Asked Questions

What does tinda taste like?
Very mild — similar to zucchini but slightly sweeter. The flavor comes from the spice masala.

Do I need to peel it?
Yes — the skin is tough and not pleasant to eat.

Is this seasonal?
Summer vegetable in India. Availability in LA varies — grab when you see it.

Fresh produce — seasonal.