Ingredients: grams Tinda (Apple Gourd) - peeled and diced, tablespoon Mustard oil, teaspoon Mustard seeds, teaspoon Methi Seeds (Fenugreek Seeds), Green Chillies - slit, teaspoon Asafoetida (hing), teaspoon Turmeric powder (Haldi), teaspoon Salt - or to taste, cup Curd (Dahi / Yogurt), tablespoon Gram flour (besan), teaspoon Coriander (Dhania) Powder, teaspoon Garam masala powder, teaspoon Red Chilli powder, tablespoon Kasuri Methi (Dried Fenugreek Leaves), sprig Coriander (Dhania) Leaves - finely chopped, Vegetarian diet
Instructions: To begin making Dahi Wale Tinda Sabzi Recipe,  prepare all the ingredients and keep them ready.In a heavy bottom pan or kadai, heat mustard oil over medium heat.Add cumin seeds, fenugreek seeds and allow it to crackle for a few seconds.Add the chopped Tinda (apple gourd), green chillies, asafoetida, sprinkle a little salt and turmeric powder and give it a stir.Turn the heat to medium and cover the pan. Allow the Tinda (apple gourd) to cook until it has become soft. It will take about 5 minutes.Give it a stir halfway through and check doneness. In a small mixing bowl, add the yogurt, besan, chilli powder, coriander powder, kasuri methi and garam masala. Whisk well to combine. Add 1/4 cup of water if required and mix well Pour the dahi mixture into the tinda  and cook till the curry has thickened and dahi wale tinda sabzi has softened and has absorbed all the masalas. This will take another 3 to 5 minutes.Once done, check the taste and adjust the salt accordingly. Turn off the heat and stir in the coriander leaves and transfer the Dahi Wale Tinda Sabzi to a serving bowl.Serve the Dahi Wale Tinda Sabzi warm along with Phulka and Pindi Chole for a wholesome lunch or dinner