Tinda masala with roti

Ingredients for 4 portions

• 500 gTinda (round gourd), peeled and quartered
• 2Onions, finely chopped
• 2 tspGinger, grated
• 2Green chillies, chopped
• 3Tomatoes, puréed
• 2 tbspCoriander leaves, chopped
• 3 tbspRefined oil
• 1 tspCumin, seeds
• 3 mlTurmeric
• 1 tspRed chilli powder
• 2 tspCoriander powder
• to tasteSalt
• ≈ 200 mlWater, hot
• 3 mlGaram masala

On the side

• 300 gAtta
• ≈ 200 mlWater, for the dough
• 1 tbspGhee, for brushing (optional)

Method

1. Put the atta in a bowl and add the water little by little, kneading to a soft, smooth dough. Cover and let it rest.
2. Peel the tinda thinly, cut off the ends and quarter them (cut large ones into eight). Finely chop the onions, green chillies and coriander leaves, grate the ginger and purée the tomatoes.
3. Heat the oil in a kadai and add the cumin seeds. When they splutter, add the onions and fry until golden, about 8 minutes. Add the ginger and green chillies and fry for a minute.
4. Add the tomato purée with the turmeric, red chilli powder, coriander powder and salt and cook until the oil separates, 5–6 minutes.
5. Add the tinda and turn it in the masala. Pour in the hot water.
6. Cover and cook on a low flame for about 15 minutes, stirring now and then, until the tinda is tender and a knife slides in easily.
7. Meanwhile, make the rotis: divide the dough into 12 balls and roll them out thin, dusting with a little atta. Cook on a hot tawa, flip when small bubbles appear, then puff them up directly over the flame. Brush with ghee and keep them wrapped in a cloth.
8. Stir in the garam masala, scatter over the coriander leaves and serve with the rotis.

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