Today I took my daughter shopping to several Indian groceries — a small ethnic enclave of Asian and Latin stores I don’t often get to visit. We had so much fun looking at the lovely produce — so many brinjals and gourds, greens, etc. I prefer fresh always, but frozen tinda seem to cook up nicely so I do buy those. Your photo is very appealing, as always! 🙂
All these days, I assumed that Parval and Tindora are one and the same. Punjabi tinda – I’m seeing for the first-time here.
This post is englightening!
Thank you!
Hi Indira, amazing pic. Tendli and padval are so much a part of konkani and maharashtrian cuisine. I’m pretty new to the Food Blog world. Very nice work on FBD.
Fresh parval and punjabi tinda are rare at local Indian grocery shops and I got lucky last weekend.
Linda: What a fun thing to do on weekend!
I wish I was there with you as I love browsing at grocery shops. Here we have lot of Vietnamese, Korean and Thai grocery shops. I often go there to look and read the labels. Great way to learn about new ingredients etc.
Healthy Green Veg. Tindoora is my hubby’s favourite – hes ok if i cook it all 7 days a week too.:-)
Comment by Seema — October 28, 2007 @ 2:56 pm
Lucky you to find fresh tinda and parval! i get tindora here, but never seen fresh tinde!
Comment by musical — October 28, 2007 @ 3:25 pm
I love tindora( kovakkai)… haven’t cooked much with the other two.
Comment by TBC — October 28, 2007 @ 6:16 pm
Nice pic Indu.. I am a huge fan of tinda but not parval..:)
Comment by Siri — October 28, 2007 @ 7:29 pm
good to see green veg,Indira.
Comment by vee. — October 28, 2007 @ 8:20 pm
Hi Indira,
Today I took my daughter shopping to several Indian groceries — a small ethnic enclave of Asian and Latin stores I don’t often get to visit. We had so much fun looking at the lovely produce — so many brinjals and gourds, greens, etc. I prefer fresh always, but frozen tinda seem to cook up nicely so I do buy those. Your photo is very appealing, as always! 🙂
Comment by Linda — October 28, 2007 @ 10:40 pm
All these days, I assumed that Parval and Tindora are one and the same. Punjabi tinda – I’m seeing for the first-time here.
This post is englightening!
Thank you!
Comment by Kumudha — October 29, 2007 @ 7:48 am
Kovakai is my fav. Also potels or parvals when stirred fried. Never heard of Punjabi tinda.
Comment by Rina — October 29, 2007 @ 9:24 am
Hi Indira, amazing pic. Tendli and padval are so much a part of konkani and maharashtrian cuisine. I’m pretty new to the Food Blog world. Very nice work on FBD.
Comment by Eskay — October 29, 2007 @ 10:32 am
Fresh parval and punjabi tinda are rare at local Indian grocery shops and I got lucky last weekend.
Linda: What a fun thing to do on weekend!
I wish I was there with you as I love browsing at grocery shops. Here we have lot of Vietnamese, Korean and Thai grocery shops. I often go there to look and read the labels. Great way to learn about new ingredients etc.
Eskay: Thanks. Congratulations on your new blog.
Comment by Indira — October 29, 2007 @ 1:42 pm
Well, we saw this cucumber-like small vegetable, thinking it was mini-cucmber, we pickled it. And it ist bad at all. Try it
Comment by Kathleen — January 31, 2008 @ 8:21 pm