Tinda Masala

Tinda Masala 

Tinda is prepared from many different types like- bharwana tinda, aaloo tinda, masala tinda. Here I will tell you the recipe of tinda masala gravy. My family like to eat it as side-dish in lunch.

TYPE---Main course
CUISINE---Indian
SERVINGS---6 people.
PREPARATION TIME---8 minutes
COOKING TIME---12 minutes
TOTAL TIME---20 minutes

INGREDIENTS:

• 500 gram---Fresh tindey (Indian round gourd)

• 1 large ---onion (finely chopped)

• 1---tomato (finely chopped)

• 3 cloves---garlic (peeled & crushed)

• 1 tsp---ginger (grated)

• 2---green chili (finely chopped)

• 1/2 tsp---jeera (cumin seeds)

• 1 tsp---sukha dhaniya powder (dry coriander powder)

• 1 tsp---lal mirch powder (red chili powder)

• 1/2 tsp---haldi (turmeric powder)

• 1/2 tsp---garam masala

• 3 tsp---oil

• According to taste---salt

• Fresh coriander leaves---for garnishing

METHOD:

• Peel the tinda and cut into medium sized pieces.

• Wash the tinda with running water.

• Heat 2 tsp oil in heavy bottom pan, put cumin seeds.

• When cumin seeds are crack, put crushed garlic and grated ginger, cook it for a while.

• Now add onion, when the onion become golden color, add green chili and tomatoes.

• Put tinda on tomatoes cooked.

• put salt, red chili powder, turmeric powder, dry coriander powder, mix it properly.

• Add a little bit of water, cover it and cook it for 7 minutes., on the medium flame.

• Keep stirring it occasionally.

• When the tinda has cooked, put garam masala and mix it properly.

• Put it into serving bowl, you can enjoy it with dal ,parantha or rayta.

TIPS

• Always use fresh tinda

• do not take too thick or big because those have so many seeds.