Tinday Ki Sabzi
Servings - 2 - 3
INGREDIENTS
Onions - 230 grams
Garlic cloves - 5
Cumin - 1 teaspoon
Black peppercorns - 5
Cloves - 3
Dry red chili - 2
Apple gourd - 600 grams
Ginger paste - 1 tablespoon
Onion paste - 60 grams
Ghee - 40 grams
Prepared onion garlic puree - 170 grams
Tomato puree - 200 grams
Green chili - 1 tablespoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Coriander - 5 grams
PREPARATION
1. In a blender, add 230 grams onions, 5 garlic cloves and blend it into puree.
2. Take a pan, add 1 teaspoon cumin, 5 black peppercorns, 3 cloves, 2 dry red chili and sry roast for 2 - 3 minutes or until it turns golden brown in color.
3. Remove it from heat and transfer this into a mortar.
4. Crush the spices with the help of a pestle.
5. In a mixing bowl, add 600 grams apple gourd, prepared masala, 1 tablespoon ginger paste, 60 grams onion paste and mix it well.
6. Marinate for 10 minutes.
7. Heat 40 grams ghee in a heavy skillet, add 170 grams prepared onion garlic puree and mix it well.
8. Cook until it turns golden brown in color.
9. Then, add 200 grams tomato puree and mix it well.
10. Add 1 tablespoon green chili and mix it again.
11. Cook for 5 - 7 minutes on medium heat.
12. Now, add 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon dry mango powder and mix it well.
13. Then, add the marinated apple gourd and mix it well.
14. Cover it with lid and cook for about 20 minutes on medium heat.
15. Open the lid and give it a nice stir.
16. Now, add 5 grams coriander and mix it well.
17. Remove it from heat.
18. Garnish with green chili.
19. Serve hot.
Stuffed Tinde
Servings - 2 - 3
INGREDIENTS
Turmeric - 1/2 teaspoon
Coriander powder - 2 teaspoons
Red chili - 1 teaspoon
Salt - 1 teaspoon
Apple gourd - 500 grams
Oil - 60 milliliters
Cumin - 1 teaspoon
Onions - 140 grams
Ginger garlic paste - 1 tablespoon
Tomato - 280 grams
Turmeric - 1/2 teaspoon
Coriander powder - 1 teaspoon
Red chili - 1/2 teaspoon
Salt - 1/2 teaspoon
Water - 220 milliliters
Coriander - for garnihsing
PREPARATION
1. In a bowl, add 1/2 teaspoon turmeric, 2 teaspoons coriander powder, 1 teaspoon salt and mix it well.
2. Wash and peel 5500 grams apple gourds.
3. Now, make a cross section slice on each apple gourd without cutting it entirely.
4. Stuff the prepared masala in the apple gourds and eep aside.
5. Heat 60 milliliters oil in a pressure cooker, add 1 teaspoon cumin and stir well.
6. Then, add 140 grams onions and fry till translucent.
7. Now, add 1 tablespoon ginger garlic paste and saute for 1 - 2 minutes.
8. Add 280 grams tomato and saute till it turns soft and pulpy.
9. Cook for 5 - 7 minutes.
10. Add 1/2 teaspoon turmeric and stir well.
11. Then, add 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/2 teaspoon salt and mix it well.
12. Now, add the stuffed apple gourd in it and mix it well.
13. Add 220 milliliters water and mix it agin.
14. Cover it with lid and cook til you hear 2 whistles.
15. Open the lid and mix it well.
16. Garnish with coriander.
17. Serve hot with roti.
