Tinda Masala

🔥 Prep

• Wash the 350 g round melon (tinda), trim ends, and cut into 2‑inch pieces (or halve if small).
• Peel and finely chop the 1 pc onion.
• Roughly chop the 2 pcs tomato (or blend into a puree).
• Measure out 1 tsp ginger garlic paste, 0.25 tsp turmeric powder, 1 tsp chilli powder, 1.5 tbsp oil, 1 tsp salt, and 100 ml water, keeping each in a small bowl.

🔥 Cook

• 1. Heat the 1.5 tbsp oil in a deep skillet or kadai over medium heat until shimmering.
• 2. Add the chopped onion and sauté for 4‑5 minutes until translucent and lightly golden.
• 3. Stir in the 1 tsp ginger garlic paste and cook for 30 seconds until fragrant.
• 4. Add the chopped tomato (or puree) and cook for 5‑6 minutes over medium heat, stirring occasionally, until the mixture softens and oil begins to separate.
• 5. Sprinkle in the 0.25 tsp turmeric powder, 1 tsp chilli powder, and 1 tsp salt; mix well and cook for 1 minute to toast the spices.
• 6. Add the prepared tinda pieces, toss to coat with the masala, and pour in the 100 ml water.
• 7. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 12‑15 minutes or until the tinda is tender and the gravy thickens.
• 8. Uncover, check seasoning, and if needed, adjust salt; simmer uncovered for 2‑3 minutes to reach desired consistency.
• 9. Turn off the heat and let the dish rest for 2 minutes before serving.

🔥 Serve

• Transfer the Tinda Masala to a serving bowl and garnish with a sprinkle of fresh chopped cilantro if desired.
• Serve hot with warm roti, paratha, or steamed basmati rice.
• Accompany with a side of plain yogurt or raita to balance the spice.