Below is a list of all known varieties for Tinda (Indian Round Gourd). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Tinda (Small/Tender) | The preferred size of Tinda for cooking. The small, soft, tender young fruit has an edible skin and soft seeds, used primarily in Indian and Pakistani curries. |
| Tinda (Small/Tender, Pickled) | The small, tender young Tinda fruit preserved whole in a spicy vinegar or oil brine. Used as a crunchy, tangy Indian pickle (achar). |
| Tinda (Stuffed) | The common prepared form in South Asia, where the small, round gourd is hollowed out and stuffed with spiced meat or vegetables, then slow-cooked in a curry sauce. |
| Tinda (Stuffed/Fried) | The young Tinda fruit that is hollowed out, stuffed with a spiced mixture, and then deep-fried or pan-fried. A highly flavorful and texture-rich preparation in Punjabi cuisine. |