Makhmali Tinde

Tinda are one of the top most disliked vegetables. Although it is highly nutritious its bland taste makes it uninteresting. 

But today I have come up with an easy and interesting recipe to tinda. I can assure you that this will be a winner on your dining table. The method is also very easy, so all my working friends when you are late from office and need to cook something quickly then try this sabji as it takes just 20 minutes to cook it. 

I have used very less and regular pantry ingredients. This tinda sabji is mildly spicy and has a nice makhmali gravy to it. Although you can adjust the spice level as per your choice. 

Here, I have used tiny baby tindas. They are easy to cook and decent to serve. If these are not available in your market then use regular size Tindas. But I would suggest you to preferably use the smaller ones.

Read the recipe to cook this Tinda delight.

Makhmali Tinde

Serves - 2

Ingredients

200 gms Tinda (I have used baby tindas which were about 9 pieces)

1 medium sized Onion

1 medium sized Tomato

15 pieces peanuts

1 tbsp white Til

1 tbsp oil

1 tsp butter

Salt to taste
Pinch of Sugar
6 -7 Raisins (optional)

1 tsp red chilli powder

1 sachet of Maggi masala magic( 6gm sachet)

1 tsp kasoori methi

1/2 tbsp coriander powder

Method

• Wash the tindas nicely and remove the eye on it. Now with knife make a plus sign making a pocket in the tinda. But check that you don't cut the Tinda into two parts apart. Refer the picture.
• In the chutney jar of your mixer grinder put the peanut and the white til. Grind them finely.
• Now to this peanut til powder add the roughly chopped tomato and onion. Coarsely grind the onion and tomato. 
• Take a cooker and add the oil. 
• When the oil is hot put the ground paste of peanut, til, onion and tomato.
• Saute it for 2 minutes.
• Add salt, red chilli powder, contents of maggi masala magic sachet, Sugar, Raisins and butter. Stir well.
• Place the tindas on this gravy and add 1/3rd cup water. Give it a stir.
• Pressure cook it for 2 whistles. 
• After 2 whistles switch off the flame and let the cooker cool.
• Open the lid, add coriander powder and kasoori methi. Stir and serve hot.

Tips: 

• If you do not have maggi masala magic sachet at home you can substitute it with regular garam masala.
• I always keep peanut and til powder at hand in my pantry. You can use this powder in any sabji to give a nice texture and taste.

Serve this sabji with paratha or puri to your family.

Till then,

Stay Happy Stay Healthy!

Please hit the subscribe button on top of the page to get regular recipe posts.