Tinda, also known as Indian round gourd or apple gourd, is typically in season during the summer months in India, particularly from June to September. This vegetable thrives in warm weather and is often harvested when it is still young and tender for the best flavor and texture. It is commonly used in various dishes across Indian cuisine.
round gourd
Its tinda,,Indian round gourd or apple gourd or Indian Baby Pumpkin,
Tinda is called "குடலங்கி" (kudalamki) in Tamil.
apple gourd
tinda
It is all seasons. It depends on which vegetable is ripe and available at the time. Some come into season in the summer where others are not in season until the fall.
The three vegetables for first letter t are: tamatar tori tinda.
To make tinda sabji, first peel and chop tinda (Indian round gourd) into small pieces. Heat oil in a pan, add cumin seeds, and let them splutter, then sauté chopped onions, ginger, and green chilies until golden. Add the tinda pieces along with spices like turmeric, coriander, and salt; cook until tender. Finish by garnishing with fresh coriander and serve hot with roti or rice.
spring
Roger A. Hinson has written: 'Projected costs for selected Louisiana vegetable crops, 1984 season' -- subject(s): Costs, Food crops, Vegetable trade 'Projected costs for selected Louisiana vegetable crops, 1985 season' -- subject(s): Costs, Food crops, Vegetable trade
taga tinda ng bananaque at turon sa quiapo
food grade mineral oil . vegetable oils will go rancid after time .