Many people make a face when they hear the word tinday, but cook them with gosht and the story changes completely. In my home, tinday gosht is one of those simple, everyday salans that everyone quietly finishes, plate after plate.
The photo shows it exactly the way I make it: tender pieces of mutton and soft tinday in a light, golden-red shorba, a whole green chilli for heat, and fresh dhania on top. The tinday soak up all the flavour of the meat and masala, so every bite is juicy and spicy.
What Is Tinday Gosht?
Tinday (also called tinda or round gourd, sometimes known as Indian baby pumpkin) are small, round, light green vegetables. In Pakistan they are often cooked with mutton or beef in a thin, spicy shorba. The meat gives richness and the tinday give a soft, slightly sweet taste that balances the spices.
Why You Will Love This Recipe
- Light and comforting: a thin shorba that is perfect with roti or plain rice.
- Tinday that taste amazing: they absorb the meat masala and become juicy and flavourful.
- Everyday ingredients: nothing special needed beyond the basic masalas.
- Easy in a pressure cooker: great for a weekday dinner.
My Tips for the Best Tinday Gosht
- Pick small, tender tinday with soft skin and small seeds.
- Peel and cut just before cooking so they do not turn dark.
- Cook the meat first. Tinday cook quickly, so add them only when the gosht is almost tender.
- Bhuno the tinday with the meat for a few minutes before adding water, for more flavour.
- Finish with green chillies and dhania for that fresh homestyle taste.
What to Serve with Tinday Gosht
Serve it with hot chapati, tandoori roti or plain boiled rice. A simple salad and raita on the side complete the meal. For more homestyle gosht recipes, try my aloo gosht and mutton yakhni, or for a vegetarian day, my daal chawal thali.
Tinday Gosht (Mutton with Round Gourd in Shorba)
Ingredients
Equipment
Method
- Heat the oil in a heavy pot and fry the sliced onions on medium heat for 8-10 minutes until golden brown.
- Add the mutton and ginger garlic paste and bhuno on high heat for 5-6 minutes until the meat changes colour.
- Add the tomatoes, red chilli powder, crushed red chilli, haldi, dhania powder, salt and yogurt (if using). Bhuno for 5-7 minutes, adding a splash of water when needed, until the oil separates.
- Add 2 cups of water, cover and cook on low heat for 45-60 minutes until the mutton is almost tender. (In a pressure cooker, 4 whistles are enough.)
- Add the tinday pieces and bhuno with the meat for 3-4 minutes so they take on the masala.
- Pour in 3 cups of water for the shorba and add the whole green chillies. Bring to a boil.
- Cover and cook on low heat for 15-20 minutes until the tinday are soft but still hold their shape, and the oil rises on top of the shorba.
- Sprinkle the garam masala and fresh dhania, cover for 2 minutes and serve hot.
Notes
Frequently Asked Questions
What is tinda called in English?
Tinda is called round gourd, apple gourd or Indian baby pumpkin in English.
Should I peel tinday?
Yes, peel them lightly with a peeler. Very young, tender tinday can be cooked with the skin on, but peeling gives a softer texture.
Why did my tinday turn mushy?
They were added too early or cooked too long. Add them only when the meat is almost tender and cook just until soft.
Can I make tinday gosht in a pressure cooker?
Yes. Cook the meat with masala for 4 whistles, open the lid, add the tinday and water, and cook without pressure for 15 minutes.
Can I use beef or chicken?
Yes. Beef needs a little longer to become tender. With chicken, cook the chicken for 15 minutes before adding the tinday.
If you make tinday gosht at home, tell me in the comments whether your family likes it with a thin shorba or a thicker gravy!
