Comments on: Tinda Masala

By: Helen @ World Foodie Guide

Helen @ World Foodie Guide — Tue, 20 Oct 2009 19:33:33 +0000

Ooh, this looks better than the Tayyabs version, which I have eaten twice because of you! So that’s what tinda looks like…

By: Nate

Nate — Sat, 17 Oct 2009 12:48:13 +0000

I’ve never heard of Tinda before, and doubt I’d be able to find it in the markets here in Kuching. I wonder what could be a suitable substitute for it. A young, globe eggplant perhaps?

By: msmarmitelover

msmarmitelover — Fri, 16 Oct 2009 22:31:20 +0000

Thanks for this research…I love that dish

By: Belle and Ward

Belle and Ward — Fri, 16 Oct 2009 22:24:05 +0000

We’ll definitely have to give this a try – good to know that we can use tinned tinda!

By: Lizzie

Lizzie — Fri, 16 Oct 2009 20:05:01 +0000

I can’t believe I’ve trawled so many markets looking for tinda and they come canned! D’oh

By: Charlotte

Charlotte — Fri, 16 Oct 2009 16:35:00 +0000

Aha! Good tip. I hadn’t thought to look for tinned tinda. My first and only attempt to replicate Tayyab’s tinda masala using what I thought were fresh tinda was very upsetting. I had spent a few hours researching recipes and had made a delicious sauce, only to render the dish inedible upon adding the “tinda”.

I still don’t know what the mystery fruit/vegetable was. I bought them from Bangla City on Brick Lane. They were displayed amongst other gourds and they looked like tinda (inside and out), but were labelled as something that didn’t come up when I googled it. I assumed it was just another name, but should have asked because they turned my tasty, spicy sauce into a sour, mushy mess.

By: Gary Green

Gary Green — Fri, 16 Oct 2009 16:32:41 +0000

Laughing heartily at “sympathy order.” I do that all the time, though I have never heard it described as such – and usually I don’t end up with anything as good as this.

By: aforkfulofspaghetti

aforkfulofspaghetti — Fri, 16 Oct 2009 13:59:57 +0000

Mmm… I could really do with some of that right now!

Thanks for the recipe heads-up, and for the suggested tweaks – hugely useful for a tinda novice

By: Mathilde's Cuisine

Mathilde's Cuisine — Fri, 16 Oct 2009 13:52:43 +0000

Oups I meant Tinda Massala and not Tikka!

By: Mathilde's Cuisine

Mathilde's Cuisine — Fri, 16 Oct 2009 13:52:03 +0000

Brilliant dish! The quality of Indian cuisine is so much better in the UK than in France and Tikka Massala has become one my favourite meals. Will try your recipe soon.