Tinda, or Indian round gourd, is exactly that: a little green, round, white fleshed gourd, complete with pumpkin sized seeds. I licked it raw (it's not usually eaten raw), but am struggling to describe it. For our dinner tonight I am pickling it. A quick, more Korean or Japanese style pickle with sugar, salt, garlic, green chili, and vinegar. There are quick pickles in Indian cuisine too, but they are usually soured with lime juice or tamarind.
Boaz describes the result as having the texture of a raw cucumber, but a flavor closer to an unripe pear (or something like that). It came out pretty well. I left the skin on for appearance's sake, but next time I'd peel it.
(See the dinner this was for here.)
2 comments:
I believe it was the flesh of a cucumber and the skin of an unripe pear. Also did you lick it raw or like it raw? This dinner was so delicious and unexpected. Words can't describe the joy it brought. Did you grab any pictures of the complete meal this applies to?
I was close. :)
I licked it, as in put my tongue on it to taste it before making a plan of what to do with it.
I'm actually going to post about the dinner separately. It was that good.
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