Tinda Curry Recipe - How to make Aalu Tinde ki Sabji
Ingredients
Tinda / round gourd - 6 to 7 or 250gram, single cut into six parts
Potato / aloo - 1 medium sized, chopped
Onion - 1 large sized, finely chopped
Tomatoes - 2, chopped
Ginger - 1 tsp, finely chopped
Garlic - 1 tsp, finely chopped
Cumin seeds - 1 tsp
Turmeric powder - ½ tsp
Red chilli powder - ½ tsp
Coriander powder - 1 tsp
Asafoetida - a pinch
Water - 2 to 3 cups + 1 tbsp
Oil - 1 tbsp
Salt to taste
Fresh coriander leaves - for garnishing
Garam masala - to sprinkle on dish
Instructions
In a pressure cooker, heat oil and add cumin seeds to splutter.
Add finely chopped ginger and garlic. On medium flame cook for a minute.
Add finely chopped onion. Mix well and cook till they turn translucent.
To the onion add chopped tomatoes. Cook till tomatoes become mushy and soft.
Add turmeric powder, red chilli powder, coriander powder and a pinch of asafoetida. Mix well. Along with spices add 1 tbsp water so that spices cook evenly and do not burn out.
When water gets evaporated, add chopped tinda and aloo. Stir.
Cook for 2 to 3 minutes and pour water for gravy in the cooker.
Add salt to taste and mix well.
Close the cooker with its lid and keep on high till first whistle. After first whistle lower the flame and cook till 3 to 4 whistle.
Turn off the gas and let the pressure settle itself.
Garnish with fresh coriander leaves, sprinkle garam masala. Serve hot.
Recipe by Indian Cuisine at https://www.indicuisine.com/tinda-curry-recipe-make-tinde-ki-sabji/