Easy recipe Tinde - Indian baby pumpkins

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about two tbsp oil or butterone onionone garlic¼ tsp ground turmeric¼ cup chopped canned tomatoes, whizzed in the blender one green chillione tsp grated fresh root gingerone tsp garam masalaone½ teaspoons saltabout two handfuls of chopped fresh coriander½ teaspoon white sugarfour tinde, topped and tailed with the skin scraped off with a knife, cut into small chunks or oil, to serve butterCopyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster £fourteen.ninety-nine. .