Tuesday, March 5, 2013

Tinda (round gourd) Masala Fry




Ingredients (in the order that you will need them)

Oil                                                          3 tablespoons
Hing/asafoetida                                  a pinch
Cumin seeds                                         1 tsp.
Tinda / round gourd)                         250 gms peeled and quartered
Salt                                                        to taste
Turmeric                                               ½ tsp
Chili powder                                       1 tsp (it varies as per the kind you have)
Coriander powder                             1 tsp
Cumin powder                                    ½ tsp
Amchur (dry mango pwd.)               ½ tsp

Heat oil in a kadhai/wok, add  hing followed by cumin seeds. Now add the Tinda pieces and stir well. Add salt mix, cover and cook for about 2 minutes on high heat. Remove the cover, and add the spices in the order they are listed, stirring intermittently. Decrease the heat, cover and cook for about 5 minutes or until tinda is cooked. Remove the cover and sprinkle a little bit of water to bring all the dry masalas together. (If you wish, you can add about ½ glass of water and bring it to a boil and you will have a raswali bhaji.) Garnish with chopped coriander


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