Description:
Sindhi Tinda.
Preparation:
1) Finely cut Onions into slices.
2) Finely chop Tomatoes.
Cooking:
1) Heat Oil on medium low flame.
2) Add Onion Slices & stir fry till translucent.
3) Place washed Punjabi Tindas, Turmeric Powder, salt & 0.75 cup water.
4) Cover & Cook till tender.
5) Add chopped Tomatoes, Coriander Powder, Red chilli Powder, Cumin Powder & mix thoroughly.
Serve For: 4 Person
Total cooking time: 25 Mins.
Garnishing:
Serve Hot With Deep Paratha.
| Ingredients | Quantity | Add to Cart |
|---|---|---|
| Oil | 5 Tablespoon |
|
| Indian Baby Pumpkin ( Punjabi Tinda ) | 340 Gms | |
| Coriander Powder | 2 Teaspoon | |
| Red Chilli Powder | 2 Teaspoon | |
| Cumin Powder | 1 Teaspoon | |
| Onion Slices | 0.5 Cup | |
| Turmeric Powder | 0.25 Teaspoon | |
| Chopped Tomatoes | 0.25 Cup |
|
| Salt | As Required to Taste |
|
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