India is very famous for its varied varieties of curries. Curries forms the heart of our main course menus. Curries are the complex combinations of spices or herbs, usually including turmeric, cumin, ginger, and fresh or dried hot chilies. The curries could be made with raw vegetables, paneer or tofu in vegetarian cuisines and with chicken, mutton etc in non-vegetarian cuisines.
My today’s curry is made by our very famous green vegetable, its Tinda or Indian squash. Generally I saw people not liking this vegetable as it does not have any great taste in itself. So, I tried to provide it a little bit of twist by adding little some more flavors to it to make it more delectable. My today’s recipe is Masala Malai Tinda…
Tinda: 250 gms
Malai/fresh cream: 1 tsp
Milk: 1 tbsp
Curd: 1 tbsp
Grated ginger: 1 tbsp
Chopped green chilies: 2 tbsp
Red chili powder: 2 tsp
Turmeric powder: 1/2 tsp
Coriander powder: 1.5 tbsp
Garam masala powder/all spice powder: 1 tsp
Salt: a pinch of
Kasuri methi: 1 tbsp
Refined oil: 2 tbsp
Mustard seeds: 1 tsp
Cumin/jeera seeds: 1 tsp
Hing: a pinch of
Water: 1/2 to 1 cup
1. Wash tinda thoroughly, peel them and dice them into slices.
2. Take a bowl and mix all the dry spices in it. Add some water to the spices. Now add grated ginger and chopped green chilies to it.
3. Now heat a wok and add oil to it. Splutter mustard and cumin seeds to it. Add asafoetida also.
4. Now add the spice mix which was prepared in step 2.
5. Stir the spice mix and cook it until the oil comes on the surface.
6. Now add the diced tindas to the wok and mix thoroughly. Add around 1/2 cup of water, cover the lid and cook until the tinda gets softened.
7. Add more water to the wok if required. Don’t let the tinda gets burnt. Stir occasionally.
8. Take a bowl and mix malai, curd and milk.
9. Now as the tinda gets softened then add the malai m ix to the vegetable. Stir nicely. Add kasuri methi.
10. Cover the lid and cook for another 2-3 minutes.
11. Serve with hot phulkas.