by our member Monika Singhvi Patni ‘s husband Manish Patni
Tinda Masala with Hari Mirch Ke Tapore
- Tender small Tinda / Indian round gourd – 12 to 15 pieces
- Onions – 2 Medium finely chopped
- Tomatoes – 4 (Pureed)
- Garlic Cloves – 3 to 4
- Ginger – 1 Inch
- Thick Curd/Malai – ½ Katori
- Oil – 4 tbsp
- Cumin Seeds – 1 tsp
- Poppy Seeds / Dana Paste – 1 tsp
- Red Chilli Powder – 1 tsp or to taste
- Lemon Juice – from ½ lemon.
- Salt – to taste
- Turmeric powder – ¼ tsp
- Garam Masala Powder – ½ tsp/ to taste
- Coriander powder – 2 tsp
- Fresh green coriander leaves – For Garnishing
- Amchoor Powder (Dry Mango powder) – ½ tsp (optional).
- Cross slit Tinda into four, without cutting them to separate pieces. It should be attached to the bottom to hold the pieces together. (Please refer video for the style of cutting.)
- Mix red chili powder, dhaniya powder, salt, turmeric powder with lime juice.
- Finely chop onions and green chili.
- Grind tomatoes into puree.
- Grind Ginger garlic paste.
- Add oil in a pan. Add cumin and allow it to crackle.
- Add ginger garlic paste.
- Then quickly add onion. Sauté it continuously until the mixture turns color to golden brown.
- Now add tomato puree and cook for 5 to 7 minutes.
- Add poppy seed paste.
- Once the tomato is half cooked and water content is reduced to half, add the dry spice powders (turmeric powder, chili powder, coriander powder and salt. )
- Keep sautéing until oil separates out from the gravy.
- Once the gravy is cooked, add well beaten curd to the mixture and cook for some time.
- Now add the cross slit Tinda and garam Masala and mix well.
- Cook on medium flame until you achieve the desired consistency for the gravy.
- To reduce cooking time of Tinda, you can blanch the Tinda and add to the gravy.
- Cover and cook the gravy, if needed add some water.
- Once the gravy is done and the Tinda is cooked garnish the gravy with fresh coriander leaves.
- Tinda masala is ready to serve.
Hari Mirch Ke Tapore
- Green Chillies – 10 to 12
- Cumin Seeds
- Red Chilli Powder
- Amchoor Powder (Dry mango powder)
- Dry coriander powder
- Cut green chilies into small round pieces
- Add oil to the pan and let it heat on medium flame.
- Add cumin seeds and allow them to splutter.
- Add the chopped Green chilies
- Add red chilli powder, amchoor powder, dry coriander powder and salt.
- Sauté it for 2 minutes on medium flame, mixing all the ingredients well with the chilies.
- Add little asafoetida powder and sauté well.
- Hari Mirch ke Tapore is ready to serve.
- Serve it hot, to be served along with Chapati or Paratha.