Tinda (Indian Round Gourd)

What Is Tinda (Indian Round Gourd)?

Tinda is a round summer squash variety (Praecitrullus fistulosus) resembling a small green apple, commonly used in North Indian and Pakistani cuisine. It is also known in English as "apple gourd."

Botanically it is closer to the watermelon genus (Citrullus) than to table squashes. Its flesh is light green-whitish, spongy, and contains numerous flat seeds; its taste is mildly sweet and neutral, and like many other squashes it absorbs spices well.

Nutritional Values of Tinda

100 grams of raw tinda contains approximately 20 kcal of energy; it carries fiber and vitamin C. Values are approximate.

How Should Tinda Be Consumed?

Tinda can be considered part of a balanced diet as a low-calorie vegetable; it is always consumed cooked.

This information is general; tinda is a food, not a substitute for medical treatment.

How Should Tinda Be Selected?

Good tinda is small-young (larger ones become hard and their seeds turn woody), with a light green, firm-glossy skin. Yellowish-overgrown ones or those with wrinkled skin are not preferred.

• Should be small-young in size (larger ones become hard)
• Skin should be light green and firm-glossy
• Should not be wrinkled or bruised

How Should Tinda Be Stored?

Tinda can be stored in the refrigerator for 4-5 days; keeping it in a cool environment preserves its freshness.

Using Tinda in the Kitchen

Tinda is most often used sautéed with onion-tomato-spices as "tinda sabzi," and also stuffed (hollowed out and filled with a minced meat mixture) in North Indian cuisine.

Are Tinda and Chayote the Same?

No; they are different species. Although similar in appearance and texture to some summer squashes, tinda is botanically closer to the watermelon genus, while chayote belongs to the squash genus (Cucurbita).

Frequently Asked Questions

Is tinda eaten raw?

It is generally consumed cooked; its raw form is hard and neutral in taste, while cooking increases spice absorption and flavor.

How is tinda cooked?

It is cooked either cut in half or quarters and sautéed in a pan with spices such as onion-tomato-turmeric-cumin, or boiled and mashed.

Is tinda found in Turkey?

It is not common; it can be found seasonally in Indian/Pakistani markets and bazaars.