Ingredients vegetarian 2 servings

• 5-6 Tindas washed & chopped into quarter peices (Tinda's are generally round so cut them in 4 equal parts)
• 1-2 small & round potatoes washed & chopped into quarters
• 1 medium sized onion washed & finely chopped
• 1 tomato washed & finely chopped (you can use tomato puree as well)
• 1 table spoon ginger garlic paste
• 1/2 a cup of water
• 1/2 tsp Jeera
• Salt to taste
• 1/4 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp turmeric powder
• 3/4 tsp garam masalas
• Cilatro leaves for garnishing

Directions

1. Heat oil in a pan
2. Add jeera seeds, when the aroma comes, add the onion & saute till they are golden brown.
3. Then add ginger-garlic paste & fry for a minute.
4. Now add all the spices & fry for a minute.
5. Add the chopped tomatoes & let it cook till they are well cooked & soft (if tomato puree is used then cook till oil is visible at the pan's side)
6. Now add the tinda & a little water & cover the pan with a lid to cook it till its a little soft.
7. Then add the potato peices & cook till they are soft.
8. Garnish with cilantro leaves & serve with chapatis.

Comments

rajeswari

my neighbour is a sindhi punjabi.gave this to me for taste it really looked yummy.she added carrots too.

Rana Anjum Khan

It will be very nice i love this dish.