Tinda
Tinda is also called Indian round squash or common round squash. The scientific name is Praecitrullus fistulosus. This vegetable has been valued since ancient times for its important medicinal values. Other names for Tinda are apple squash, round melon, Indian squash or Indian baby squash. The pumpkin is small to medium in size, averaging 5-8 inches. The skin can be green, yellow to brown and has shallow dimples, nodules and spiny hairs. The vegetable is especially popular in India and is still celebrated for its health benefits today. Indian round squash is widely considered a vegetable, often used in the preparation of Indian main dishes such as: Kootu, Curry and Sabzi. The roots, leaves and juice of the pumpkin are used for various skin and hair care.
How is Tinda growing?
This special pumpkin does not grow in many countries but is mainly grown in India. Tinda gourds are fast-growing vines that can grow as tall as 1.5 meters. The fruits are quite easy to grow and produce fruit about after two to three weeks. The time between sowing and harvesting is about 40 to 45 days. Tinda is available year-round with the peak season in summer.
Where can you buy Tinda?
Tinda can be bought in the Netherlands mainly in Surinamese, Chinese and Turkish tokos/supermarkets. Because the Tinda belongs to the vegetable category, you can often find it on the vegetable shelf of the respective toko or supermarket.
The taste
The Indian pumpkin has white flesh and is tender, moist and spongy and contains a heap of cream to pale yellow seeds. Fresh, pumpkin is soft with a mild flavor that is similar to the taste of cucumber.
Nutritional value
Indian pumpkin is an excellent source of vitamin A and antioxidants, and has a high water content.
Recipes
The Indian pumpkin is a versatile vegetable used especially in a lot of Indian main dishes. Below we will elaborate on 5 recipes:
- Indian pumpkin Sabzi
- Indian pumpkin massala
- Indian pumpkin Sabji
- Punjabi indian pumpkin massala
- Indian pumpkin massala curry
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