Ingredients
Method
Wash the Tinda and cut each one into two halves top down.
Slice each half into thin semi-circular discs.
In a wok, splutter mustard seeds and jeera.
Add the dry red chillies and curry leaves and roast until dark.
Add the turmeric, hing, Tinda, salt and red chilli powder and toss to coat all sides.
Cook covered for 5-8 minutes on medium heat.
Once it is tender, open and cook until it loses the water content and starts to shrink a little.
Garnish with Dhania and serve.
| Main | Spices | Generic |
|---|---|---|
| 1 Lb Tinda | 1 tsp Mustard Seeds | Oil |
| 1 tbsp Jeera | Salt | |
| 2 Dry Red Chillies | ||
| 1 tsp Red Chilli powder | ||
| 1 pinch Hing | ||
| 1 pinch Turmeric | ||
| 4-6 Curry Leaves | ||
| Fresh Dhania |
Method
Wash the Tinda and cut each one into two halves top down.
Slice each half into thin semi-circular discs.
In a wok, splutter mustard seeds and jeera.
Add the dry red chillies and curry leaves and roast until dark.
Add the turmeric, hing, Tinda, salt and red chilli powder and toss to coat all sides.
Cook covered for 5-8 minutes on medium heat.
Once it is tender, open and cook until it loses the water content and starts to shrink a little.
Garnish with Dhania and serve.
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