There are many seasonal vegetables in summer, which should be made a part of the diet. Actually, these vegetables provide nutrients to the body according to the season. At the same time, their nature is also cold, which helps in keeping the body cool. Tinda is one such vegetable. On hearing its name, most people say that they do not like it. Especially children do not want to eat tinda vegetable at all. If this is the case in your place too, then definitely try this Tinda vegetable recipe given by Chef Ranveer Brar.
The recipe of Tinde prepared by Chef Ranveer Brar is spicy as well as rich with creamy gravy. After eating this you will also say wow. Perhaps after this you may make tinda an essential part of your diet. So let’s know the recipe of tinda sabzi shared by the chef.
Marinating Ingredients
For 800 grams tinda, you will need 1 tablespoon degi red chili powder, 2 teaspoon cumin powder, one and a half teaspoon coriander powder, 1 teaspoon turmeric powder, 1 teaspoon dry mango powder, half teaspoon asafoetida, one fourth teaspoon garam masala powder, 1 fourth cup mustard oil, salt as per taste.
Ingredients for Vegetable Gravy
You need one and a half tablespoon mustard oil (which will be left over from the earlier oil ingredients), a pinch of asafoetida, a little fenugreek seeds for tadka, half teaspoon cumin, half teaspoon fennel, 1 tablespoon ginger and green chilli paste, 1 green chilli crushed, one and a half cup fresh curd and salt as per taste. Green coriander for garnish.
Note this recipe
- Wash and clean all the tindas, wipe them and keep them in a tray. After this, make a cut in the entire tinda from the middle in such a way that it gets divided into four parts, but does not fall apart.
- Sprinkle some salt on all the tindas and keep them aside so that they get marinated.
- Now heat mustard oil in a pan and when it starts smoking, turn off the gas and leave it for 1 to 2 minutes.
- In a bowl, add red chilli, coriander powder, turmeric, cumin powder, dry mango powder, asafoetida, garam masala, salt and mix all the marinated spices well.Also read: Bael jam keeps the stomach cool in summer, know how to make it at home
- Now add heated mustard oil to these spices and mix well with a spoon.
- After adding salt, fill all the tindas kept with spices one by one and keep them for at least 10 to 12 minutes.
- prepare vegetables
Now you have to heat mustard oil in a pan and add asafoetida, fenugreek, cumin and fennel in it. - Now add curd to it by beating it well. After this you have to add green chilli and ginger paste and cook for 3-4 minutes while stirring.
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- After this, add the remaining stuffing masala to it. Add salt as per taste and let the gravy cook.
- When your gravy is ready, add the stuffed tindas in it and then cook it on medium flame for 10 to 12 minutes, until the tindas become soft.
- After the tinda melts, add fresh coriander leaves to it and if you want, add a little butter also. Serve it with hot paratha, roti or rice.