- Known as: Tinda; Dhemsa; Indian Round Gourd.
- Shape and Size: Tinda typically has a round or slightly flattened shape. It measures about 5 to 8 centimeters in diameter, depending on the variety and maturity.
- Color: Tinda’s skin is smooth and light green when young, with dark green stripes or markings. As it matures, the skin may turn pale yellow or orange, and the stripes may fade. The flesh inside is creamy white with small, edible seeds.
- Texture: Tinda has a tender and crisp texture when young. The flesh is firm and juicy, with a slight crunch. As it matures, the texture becomes softer and more succulent.
- Flavor: Tinda has a mild, slightly sweet flavor with a subtle earthy undertone.
- Nutritional Content: Tinda is low in calories and rich in vitamins, minerals, and dietary fiber. It is a good source of vitamin C, providing about 20% of the recommended daily intake in one serving. Tinda also contains small amounts of vitamin A, potassium, and other essential nutrients.
- Cooking Methods: Tinda can be cooked in a variety of ways, including boiling, steaming, sautéing, stir-frying, or stuffing. It is commonly used in Indian cuisine, particularly in dishes like sabzis (vegetable stir-fries), curries, and stuffed tinda. Tinda can also be added to soups, stews, and salads.
- Preparation: Before cooking, tinda should be washed thoroughly to remove any dirt or debris from the skin. The stem and blossom ends can be trimmed off, and the skin can be peeled or left intact, depending on personal preference and the recipe.
About Delivery:
Delivery Timing:
Morning Slot: 10:30 – 01:00 PM
Afternoon Slot: 01:00 – 03:30 PM
Evening Slot: 03:30 – 06:00 PM
06:00 – 08:00 PM
Working Hours:
Monday–Thursday: 10:30AM–8:00PM
Saturday & Sunday: 10:30AM–8:00PM
Friday Closed