Sweet & Sour Creamy Tinda

Delicious, creamy tindas with a sweet and sour flavour

Ingredients:

Tinda: 250 gms
Salt: To Taste
Sugar: A pinch
Ghee: 1 table spoon
Jeera: 1/2 tea spoon
Rai: 1/2 tea spoon
Whole Black Pepper: 5
Curd: 1 cup
Cream: 1 tablespoon
Wheat Flour: 1 tea spoon
Dhania Powder: 1 tea spoon
Chilli Powder: 1 tea spoon
Tomato Ketchup: 1 table spoon

Method:

1. Slice the tindas into half and boil for 5-7 minutes with salt and sugar.

2. Take the curd in a bowl. Add the cream and all the dry spices (salt, dhania, chilli, wheat flour)

3. In a pan heat the ghee. Add the jeera, rai and whole black pepper.

4. Add the curd mixture to it with a little bit of water. Now stir the mixture till it reaches a boil. Now add the boiled tindas and let it cook for a few minutes.

5. Check the consistency of the gravy and add the tomato ketchup at the end. Garnish with coriander and serve hot.

Bharwa Tinde

Ingredients:

Tinde: 250gms

Dhania Powder: 1 table spoon

Red Chilli Powder: 1 table spoon

Aamchoor Powder: 1 tea spoon

Onion: 1 (chopped)

Besan: 1 and a half table spoon

Rai : 1 tea spoon

Jeera: 1 tea spoon

Fresh coriander: Few sprigs

Cooking oil : 2 table spoonx

Salt to taste

Method:

1. Remove the stalks of the tinde and cut them into half. Add the halved tinde to a pan of boiling water and cook for a few minutes with salt. 

2. Heat oil in another pan. Add half the rai and jeera and the onions. Now saute for a few minutes. 

3. Now add the besan and cook on slow flame while stirring the mixture constantly. Once the colour of the mixture changes to light brown, take it off the flame. 

4. Add salt, dhania, chilly powder, aamchoor to the besan mixture.

5. Scoop out the seeds of the boiled tinda with a spoon and add to the besan mixture. Now thoroughly mix all the ingredients. 

6. Fill the mixture into the seedless tindas. Heat oil in a pan and add the remaining rai and jeera. Add the tindas to the pan with the stuffed side facing upwards. Cover and cook on slow flame.

7. After a few minutes, toss the tindas lightly without breaking them. Cook for another 2 minutes on low flame. 

8. Garnish with green coriander and serve hot. 

*** This is the best way to elevate the taste of the humble tinda, and your guests will be left asking for more.