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Simple and wholesome, Tinda Masala is a traditional Indian vegetable curry that's light yet satisfying. This low-calorie vegetarian dish supports diabetic-friendly, DASH, and calorie deficit meal plans for the family.
Heat the vegetable oil in a heavy-bottomed pan over medium heat, then add cumin seeds and allow them to crackle for about 30 seconds.
Add the finely chopped onion and sauté on medium-low heat for 4–5 minutes until golden brown.
Stir in the ginger-garlic paste and green chili; cook for 1 minute until aromatic, then add turmeric, coriander, and red chili powder.
Add the chopped tomato and cook, stirring often, for 4 minutes until the tomato softens and oil separates.
Fold in the peeled, cubed tinda, sprinkle salt, cover the pan, and cook on medium-low for 15–18 minutes, stirring occasionally, until tinda is tender but not mushy.
Uncover, stir in garam masala, and simmer uncovered for 2–3 minutes to finish. Garnish with fresh cilantro before serving.
