Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Chole with Punjabi Tinda

The mere mention of chole, the famous Punjabi recipe with chickpeas, elicits feelings of comfort and good eats. Bring in the Punjabi tinda, the chole becomes extra special.

The food I prepared today inspired by two Punjabi specialties “chole with Punjabi tinda” turned out to be excellent. Along with Punjabi tinda, I also added tomatoes and potatoes to chickpea chole. Few teaspoons of kasuri methi livened up the chole with wonderful aroma.

A harmonious, energizing and filling meal!

Punjabi Tinda, Tomato, Cooked Chickpeas
Tomato, Punjabi Tinda, Cooked Chickpeas

(for two, for two meals)

1 tablespoon – ghee
1 onion- finely chopped
4 tomatoes – finely chopped
1 Punjabi tinda – Peeled and the white flesh cut to cubes
1 potato – peeled and cut to cubes
3 cups chickpeas (cooked to tender)
(Separate ½- cup chickpeas and puree to smooth. Added to thicken the chole)
1 tablespoon – chana masala powder (homemade or store-bought)
Chilli powder, salt, and lemon juice – to taste
1 tablespoon – kasuri methi

Heat ghee in a big pot.
Add onions and tomatoes. Saute to soft mush.
Add Punjabi tinda and potatoes. Saute to tender.
Stir in chickpeas, the chickpea paste, chana masala and chilli powders, and salt.
Add about one cup of water. Combine. Simmer, covered for about 15 to 20 min.
At the end, sprinkle the kasuri methi and lemon juice.
Mix and serve right away. Great with chapati/roti and rice.

Chole with Punjabi Tinda, Dahi Mirchi, Roti, and Persimmon with yogurt ~ Meal Today

Punjabi tinda is a small variety squash native to North India and prized for its pleasant taste.
Features: green skin and white colored flesh, firm texture, mildly sweet taste, size about an apple.
Available at local Indian grocery shops during Oct-Nov(seasonal), and also frozen and in tins.
Kasuri Methi = Sun-dried fenugreek leaves

Posted by Indira©Copyrighted in Chickpeas,Indian Vegetables,Punjabi Tinda (Tuesday October 30, 2007 at 1:40 pm- permalink)
Comments (16)

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16 comments for Chole with Punjabi Tinda »

  1. Love persimmon.
    But persimmon with yogurt – Hmm.
    Never tried that.
    Chole with Tinda looks very appetizing.


    Comment by Anjali Damerla — October 30, 2007 @ 2:32 pm

  2. Me too. Love persimmons. They taste quite good with yogurt, Anjali. I added ripe, a bit on the soft side persimmon. Almost like mango yogurt.

    Comment by Indira — October 30, 2007 @ 3:55 pm

  3. Wow!! chole with tinda and kasuri methi!! what a different combo!! beautiful pics !!

    Comment by Manasi — October 30, 2007 @ 3:56 pm

  4. indira…i love the way kasoori methi completes a dish..just gives something extra..have been using only from the past 6 months..but now it is a must in my kitchen…lovely side-dish 🙂

    Comment by Rajitha — October 30, 2007 @ 4:28 pm

  5. Trust you to come up with a twist Indira, even in something as well known as chole. The combo with tinda, kasori methi and all seems unique. Waiting to try it out. Would you have the recipe of chana masala also. One of my punjabi friends gave me the black chole masala recipe where dry anardana (pomegranate seeds), peppercorns and cumin seeds are roasted until deep dark brown. That gives a dark tinge to the veggie. Would love to have a good recipe for your lighter looking gravy too. The green dotted bowl looks so pretty.

    Comment by Pritya — October 30, 2007 @ 6:45 pm

  6. Chole with potato and tinda looks wonderful — and the dahi mirchi — what chiles did you use for those Indira? They look awfully small (and HOT) 🙂

    Comment by Linda — October 30, 2007 @ 7:08 pm

  7. What is punjabi tinda? I dont get it, how can a tinda be punjabi or marathi? The name of the vegetable is tinda, just tinda.

    Comment by anmol — October 31, 2007 @ 12:58 am

  8. Ammol: This vegetable is sold as “Punjbai Tinda” in Indian grocery shops.
    There is another vegetable with the name tinda, that’s why the shop owners label this as “Punjabi” Tinda, I guess.

    Comment by Madhavi — October 31, 2007 @ 8:41 am

  9. Wow Indu, Chole with tinde.. nice idea..:D

    Comment by Siri — October 31, 2007 @ 10:20 am

  10. Indira,

    Do you make your own chana masala powder? I never really heard of home made chana masala powder. Do you have a recipe you can share?


    Comment by Sushma — October 31, 2007 @ 10:21 am

  11. Looks lovely…. I’ll give it a try…..

    Comment by anusriram — October 31, 2007 @ 1:30 pm

  12. Manasi: It’s definitely different but has all the comforting qualities of traditional chole. Give it a try.

    Rajitha: Usually drying robs herbs quality, but somehow kasuri methi has all the good qualities of fresh methi. Like you, I adore this herb.:)

    Pritya(Pratibha?): I think you are going to like this recipe.
    For chana masala, I added a link in the writeup to chole, please check it out. Gravy for this curry is from tomatoes, blended chickpeas and masala powder.

    Thanks Linda. Dahi mirchi are store-bought. They are small variety chilli, and you guessed it right, very hot.:) That’s why we needed fruit-yogurt on the side.

    Hello Anmol: Like Madhavi mentioned, I usually see them labelled as “Punjabi” tinda in Indian grocery shops.

    Thanks Madhavi.

    Siri, anusriram: Thanks.

    Sushma: Only once. I added a link to a recipe under homemade.Check it out.
    My recipe has pomegranate seeds and amchoor powder along with other spices.

    Comment by Indira — October 31, 2007 @ 9:54 pm

  13. Punjabi Tinda? Never heard of it. can you name it in telugu? Looks delicious

    Comment by Kalva — November 1, 2007 @ 11:26 am

  14. I just found your blog, and it is beautiful. I enjoy your respectful way of writing about food.
    Here in Finland, we don’t get many of the ingredients (especially fresh vegetables) even from the Indian grocery stores. It’s still a great inspiration just browsing through your posts. I have never been to India, but hope some day to experience some of this cooking in real life!
    All the best, Anni.

    Comment by Anni — November 2, 2007 @ 12:20 am

  15. Indira, just wanted to let you know i tried punjabi tinda first time after seeing it in ur blog and it has become regualr vegetable in our kitchen now. thank you 🙂

    Round and green, it’s an adorable one, isn’t it? 🙂
    Good that you tried and liked this recipe. Thanks for taking time to let me know, Sia.

    Comment by sia — April 9, 2008 @ 3:42 am

  16. Hi Indira,

    Could you please please post the recipe for Chapati / Roti / Phulka? Your chapatis look like they are very soft, and I want to perfect that kind of Chapati / Phulka. I have tried it at home many a times, but not to my satisfaction.

    Thank you soo much!

    Best regards,

    Comment by Preethi — April 4, 2013 @ 10:21 pm

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