Tinda, also known as Indian round gourd, is quite popular in India and is easily available in the market most of the year. It is a staple food in many households, especially when prepared in the form of stuffed tinda, which is a people’s favourite. Even though children may be a little hesitant in eating it, today we have brought a recipe for you which both children and adults will love to eat. We have brought the recipe of Dahi Tinda for you. This dish is not only delicious but also very easy to make.
Material:
250 grams tinda
100 grams curd
1 onion
2-3 green chillies
2 tbsp ginger-garlic paste
2 bay leaves
1 large cardamom
4-5 black peppers
1.5 tsp red chilli powder
2 teaspoon coriander powder
1 teaspoon turmeric powder
1 teaspoon garam masala powder
1 teaspoon salt
50 grams oil
fresh coriander for garnishing
recipe:
First of all, peel the skin of all the tindas and cut them into 5-6 pieces.
You can cut the tindas into any shape of your choice. Also chop onion and green chilli finely.
To make the curd smooth, add a little water to it and whip it.
– Heat oil in a pan and when the oil is hot, add cumin seeds. – After this add whole spices like black cardamom, black pepper, bay leaves and cloves.
– After lightly frying, add finely chopped onion and ginger-garlic paste. Fry the onion until it turns golden brown.
Start adding spices like red chili powder, coriander powder and turmeric powder. If you feel the spices sticking or burning, add one tablespoon water.
When the masala is cooked well, add chopped green chillies and salt and keep mixing.
When the masala starts releasing oil, slowly add whipped curd into it and keep stirring continuously to prevent it from curdling.
– Keep stirring the curd continuously until it mixes well with the spices. Keep the flame low.
– When the curd starts releasing oil, add chopped tindas to it and cook continuously for 4-5 minutes.
– After this, cover the pan and let the vegetables cook on low flame for about 10-15 minutes.
Your delicious Dahi Tindas are ready to serve. – Garnish it with fresh coriander.
