Amma wanted to whip up something different with Tinda | Apple Gourd. She loves Onions and from the recent Bhindi Do Pyaza...she wanted to make her own Tinda Do Pyaza! Whaterver the name, it served 2 purpose - innovative use of left over Tinda and doubling the quantum of her favourite Onion!
As I reached home in the evening, the aroma of this preparation made me curious as to what was in store for dinner. The aroma was something new to mew though I could trace few ingredients like the usual Indian spices! After a quick freshen up and a hi to my dear Gampu, Appa and I set the dinner table!
Salad, Jowar Rice Roti, Jeera Rice, Moong Dal Pakoda Kadhi and the new creation - Tinda Do Pyaza! Simply mouthwatering and a great way to wind up a long day!
INGREDIENTS
500 gm Tinda | Apple Gourd
3/4 cup Fresh Matar | Peas
2 large Tomato, finely chopped
4 medium Onion, thinly sliced
2 Green Chilli, finely chopped
1 tsp Jeera | Cumin Seeds
1/2 tsp Haldi | Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Dhania | Coriander Powder
1 tsp Jeera | Cumin Powder
1/2 cup Water
1 tblsp Oil
To taste Salt
METHOD
- Wash and peel Tinda. Cut them into half. If seeds are not tender, scoop them out. Slice the half to 3 to 4 pieces.
- In a kadhai heat oil and add jeera. As jeera splutters add onion and saute till onions become soft and translucent.
- Add haldi, red chilli powder, dhania powder and jeera powder. Reduce flame to low and saute till the raw smell of masalas diffuse.
- Add tomatoes and salt. Saute till tomatoes become soft. In case masala appears dry, sprinkle little water and saute.
- Add Tinda and Peas and mix well. Add water and mix well. As it comes to boil, cover cook till Tinda becomes soft. Check occasionally.
- Once all vegetables cooked, switch off flame and transfer to serving bowl.
- Serve hot with any Roti | Paratha.
We have used:
1. Borges Light Olive Oil
2. Tata Salt Lite
3. Everest Tikhalal Red Chilli Powder
About C R Meena
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