Lunch

Bharwan Tinda Recipe

INGREDIENTS

12 Nos.Medium Tinda
Stuffing-
1 Tbsp Red Capiscum, chopped
1 Tbsp Yellow Capsicum , chopped
1 Tbsp Green Capsicum, chopped
50 gms Cottage cheese, mashed
½ Tsp Mango powder
½ Tsp Salt
¼ Tsp Red chilli powder
½ Tsp Coriander powder
1 Tsp Cashewnuts, fine chopped
1 Tsp Almonds, fine chopped
Gravy-
100 ml Refined Oil
½ Tsp Cumin whole
20 gms Ginger-green chilli paste
¼ Tsp Carom seeds
150 gms Onion, paste
150 gms Tomato paste
½ Tsp turmeric powder
½ Tsp Red chilli powder
1 Tsp Coriander powder
To taste Salt
Water-as required
3 Tbsp Fresh Coriander, chopped
1/8 Tsp Garam Masala
Garnish-
3 gms Ginger juliennes

INSTRUCTIONS

Wash and peel the tindas. Slit the tindas, cutting them in to four segments,keeping their base intact.
Combine all stuffing ingredients in a bowl and mix well. Stuff all cut tindas with this stuffing,and keep aside.
For Gravy-
Heat oil in a pan and add cumin seeds and carom seeds. When they crackle add ginger-chilli paste and sauté for few seconds. Add onion paste and cook until onions are light brown in colour. Add dry spices – turmeric powder, red chilli powder, coriander powder, salt and tomatoes. Cook till oil floats on surface. Add stuffed tindas and cook covered for 5 minutes. Open lid and gently stir the tindas and add some water. Mix and cook covered with a lid for 8-10 minutes or until tindas are done.
Finish with chopped coriander, garam masala and transfer to a serving bowl. Serve hot garnished with ginger juliennes.

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