(Round Gourd Vegetable)



Round Gourd – ½ kg.
Oil – 1 tblsp.
Mustard seeds – ½ tsp.
Turmeric powder – ½ tsp.
Raw mango powder – ½ tsp.
Coriander & Cumin powder mix – ½ tsp.
Asafoetida – pinch
Coriander leaves – 1 tblsp. (for garnish)


  1. Cut the round gourd into roundels and wash them thoroughly.
  2. In a pan, heat the oil on a medium flame. When hot, add the mustard seeds and asafoetida. Let it temper.
  3. When the mustard seeds start popping, add chopped green chillies, chopped round gourd, salt and turmeric powder. Mix well and cover the pan with a water filled thali.
  4. Keep stirring occasionally. The round gourd will cook from the heat generated through the water filled thali.
  5. When the gourd is cooked, add the remaining spices – raw mango powder and the cumin and coriander powder mix. Stir well and let it to cook for a few minutes.
  6. Serve hot garnished with chopped coriander leaves.

To serve

Tindooran jo Saag is usually served as an accompaniment to lunch items.
It can also be eaten for dinner with Phulko.

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