Dum Tinda in Tomato Sauce – Whole Indian Baby Pumpkins in Tomato Sauce – 11 Jul 15

Start the preparations washing the vegetables thoroughly. Scratch off the top layer of the baby pumpkin skin with a knife and cut the stem off. Now take a fork and make holes into the baby pumpkin all around it. The purpose is that the vegetables will get cooked faster and the spices will reach until the inside!

Place the water in a pot on the stove and heat it up. While it is getting hot, you can mix the dry spices together, add a few drops of water and make a thick paste out of it. Once the water is boiling, put the spice paste into the water. Mix all the spices well into the water and add the tinda into the pot. Add salt and let the baby pumpkins boil in the water.

You can use the time to place the tomatoes in a blender and make puree out of them. Take them out, clean your blender and make puree out of the coriander as well.

It will take about ten minutes in the boiling water for the tinda to get soft. Once they are, there is normally a little bit of water left in the pot. Add the tomato puree, stir, add the coriander puree, stir well again, and let the mixture cook for a while on medium heat.

Now it depends on you and your taste, how thick or thin you would like the sauce to be. Let it boil slightly until you have the thickness you wish for.

Enjoy!