Stuffed Tinda
Stuffed Tinda recipe: a dry tinda sabzi made by stuffing aromatic spices and cooked till they become tender.
Author: Shilpi Amit
Recipe type: Main course
Cuisine: Indian
Ingredients
- Tinda: 8-10,
- Cumin Seeds (Zeera): ½ tsp,
- Fennel Seeds (Saunf): ½ tsp,
- Red chilly powder (lal mirch): 1 tsp,
- Turmeric powder (Haldi): 1 tsp,
- Coriander powder (dhania): 2 tsp,
- Amchoor powder (dry mango or khatai): 1 tsp,
- Coriander leaves; 1 tbsp,
- Water; ¼ cup,
- Salt to taste,
- Oil for cooking
Instructions
- Wash and peel tinda. Cut tindas as shown in video.
- Mix all the spices together and add salt.
- Mix everything well. Fill the masala generously in the tindas.
- Heat oil in a pan at medium heat. Put stuffed tindas on it.
- Add little water so that they won't stick to the pan.
- Cover and cook them for 5-6 minutes.
- After 5- 6 minutes turn them over. Now turn the heat to medium low cover and cook tindas till they become soft. Don't forget to turn them occasionally.
- If you feel they are sticking to pan add some more water.
- Garnish with chopped coriander leaves. Enjoy this side dish in lunch and dinner.
Notes
1. When buying Tinda for this recipe look for same size tindas.
2. Stuffed tinda tastes best with chapatti or paratha.
3. You can use same stuffing for making lady finger or okra.
4. Cook tindas on slow heat.
5. You can put more or less chilly according to your taste.
2. Stuffed tinda tastes best with chapatti or paratha.
3. You can use same stuffing for making lady finger or okra.
4. Cook tindas on slow heat.
5. You can put more or less chilly according to your taste.
Recipe by Foods And Flavors at https://foodsandflavorsbyshilpi.com/?p=257