Apple Pumpkin - Tinda Gourd (Benincasa fistulosa)

Apple Pumpkin - Tinda Gourd (Benincasa fistulosa): for lovers of exotic cuisine a delight from Asia, the apple pumpkin. Although at first glance it may seem like a lagenaria, it is actually of the same genus as Canton Wax Melon, both main ingredients of the traditional cuisine of many Asian countries but still little known in the West. In the next section you can find some recipes, in fact it allows for many different preparations in the kitchen. The taste changes depending on the state of ripeness, fresh, vegetable, acidic when immature (hence the name "Apple Gourd", i.e. "Pumpkin Apple"), whereas rounder, sweeter and of softer texture when mature, that is when black seeds similar, to those of watermelons, show up on the pulp. The cultivation is simple, it is only necessary to respect the macrothermal needs of the plant, do not anticipate the sowing, thanks to the particular precocity it can be grown throughout Italy even if sowing late. Its climbing, vigorous and fast-growing habit renders it excellent for a gazebo but it can also be cultivated on the ground, in the years of cultivation it has not shown any particular problems with peronospora or powdery mildew. It has a good supply of potassium. Recommended for the daring in the kitchen, collectors and the curious.

Here propose a simple recipe that will cause you to fall in love with this variety. The first step is to wash and cut the Tinda into four parts and remove the seeds if ripe. If they are very tender, they can be left inside. Then the pumpkin should be placed in the microwave or oven until soft. This will reduce cooking time and ensure even cooking of the other vegetables. Heat oil in a wok or high pan with cumin seeds (1 teaspoon). Stir and then add 4 onions and brown them until they become soft and transparent. Then add 2 medium-sized tomatoes and let them cook until they become soft, stirring occasionally. Then add 1/4 teaspoon of turmeric, 1 teaspoon of chili powder, 2 teaspoons of cilantro and 1 teaspoon and fry well until the raw smell of the spices disappears. If the spices dry out, add a couple of tablespoons of water and cook for about 2 minutes.

Now add the previously cooked Tinda, adjust the salt and cook over medium heat, stirring occasionally, for another 3-5 minutes. Then lower the heat to a minimum and finish cooking the vegetables to the texture you like the most.

Once cooked, remove from the heat and transfer to a serving bowl. Serve hot with chapati, pasta or rice.

Photo on the description card.