Tinda
Scientific name: Praecitrullus fistulosus
About:
Native to the Indian country, Tinda is well known to be used in Indian and Pakistani cuisines. It is round and firm and has a slightly flattened shape. Its size is often smaller than a green apple and its colour ranges from pale to dark green. Its seeds are flattened and are considered edible in case it is roasted. It is never consumed raw and often used to make vegetable curries. When it is in its unripe state, this vegetable is used in multiple dishes all across the Southern Asia.Storage:
Fresh round gourd or Tinda is best stored in the refrigerator. You can wrap this vegetable in a plastic bag and put it away in your fridge. This helps it stay firm and crisp for a week at least. Make sure to select a Tinda that has a taut skin and deep green in colour. It needs to be free of any darkened areas, soft spots and blemishes. Its stem should necessarily be fresh and green in appearances.Taste and use:
The round gourds are stuffed with multiple zesty fillings that are made up with a mix of spices of cumin seeds, sesame seeds, red chillies, and coriander seeds. These spices are roasted and ground to a paste along with tamarind, garlic, onions, and ginger. This sort od culinary recipe is perfect for both rice and roti. This is exceptional considering that individually it tastes bland.Nutritional facts:
100 gm of Tinda has the following nutritional value –- Energy – 14 Kcal
- Protein – 0.62 g
- Dietary fibre – 0.5 g
- Cholesterol – 0 mg
- Carbohydrates – 3.39 g
- Total fat – 0.02 g
- Pyridoxine – 0.040 mg
- Folates – 6 mg
- Niacin – 0.320 mg
- Riboflvin – 0.022 mg
- Thiamin – 0.029 mg
- Vitamin A – 16 IU
- Vitamin C – 10.1 mg
- Calcium – 26 mg
- Sodium – 2 mg
- Potassium – 150 mg
- Magnesium – 11 mg
- Zinc – 0.70 mg
- Iron – 0.20 mg
- Copper – 0.034 mg
- Manganese – 11 mg
- Phosphorous – 13 mg