Curried Dahi Wale Tinde
Dahi wale spicy tinde
Chitra Ahluwalia Pal
of New York, US
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250 gms. of peeled tinde
1 tsp of turmeric powder
1 tsp of red chili powder
Salt to taste
½ tbsp. of garam masala
2 onions grated
½ tsp of ginger garlic paste
1 tsp of fresh ginger grated and green chili paste
1 cup of fresh tomato sauce
1 tbsp of roughly chopped cilantro/dhaniya
½ cup of plain yoghurt/curd/dahi
1 tsp of sugar
2 small green cardamom
Cut the peeled tinde two times diagonally for masala filing but don’t cut them so hard that it falls apart.
Take a bowl add curd/dahi with half of dry masala (salt, turmeric, red chili powder, garam masala powder), ginger garlic paste and one scrambled tejpata.
Fill the mixture in tinde and marinate in the mixture for 2 hrs or overnight in fridge.
Before cooking take out the tinde 30 minutes before and set aside in a different tray or plate.
Heat non stick kadiye or pan with 3 tsp. of oil on medium low heat.
Add Tejpata, clove and green cardamom into the oil. This will not only flavor the oil but it will give great taste to the sabzi.
Now take out the tejpata and clove from kadiye and add onions and ginger green chili paste.
Brown the masala and then add dry masala and sugar to it.
Stir it continuously till masala is cooked and add marinated tinde and tomato sauce. Stir very carefully so that tinde does not fall apart.
Cover the lid and when the tinde seem to be cooked add 2 tsp of curd instead of cream.
Garnish with chopped dhaniya or cilantro.
Serve hot with roti/chapatti’s or plain white rice.
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