Monday, 5 June 2017

Tinda Masala Gravy - Spicy Indian Squash Gravy Recipe

Hello foodies,

With the onset of summers in India, we get a variety of lovely fresh water containing vegetables and fruits for all of us to relish and to beat the sweltering heat. One of such popular salad vegetable is kakdi or snake cucumber. It is available throughout the northern parts of India in summer and is primarily eaten raw as salad. But today, I am sharing a savory recipe where we eat this lovely salad vegetable as a vegetable.


Ingredients (you will need):

Tinda/Indian squash, small - 200 grams
Salt, to taste
Red Chilli Powder, 1/2 tsp
Turmeric Powder, 1/2 tsp
Coriander Powder, 1 tsp
Amchoor Powder/Khatai/Dried Mango Powder, 1/2 tsp
Garam Masala Powder, 1/2 tsp
Cumin seeds, 1/2 tsp
Roasted Fennel Powder, 1 tsp
Asafoetida powder/Heeng powder, a pinch
Refined Oil, 1 tablespoon
Cream, 1 tbsp
Tomato puree, 1 tbsp
Kasoori Methi, Dried Fenugreek Leaves Crushed, 1 tsp

Cooking steps:
1. Wash and peel the tinda/Indian squash.

2. Poke the tinda with a fork and then deep fry them in oil till browned and cooked tender.

3. Here's how the tinda look after being fried.

4. Let's prepare the gravy now. In a pan heat some oil and add cumin/asafoetida powder to it.

5. Let the cumin become aromatic and then add the turmeric, chilli, and coriander powder. Fry the spices for 30 seconds or till fragrant.

6. Add tomato puree and fennel powder (saunf powder) and let the oil separate from the spice mixture.

7. Add cream and let the gravy simmer for a minute.

8. Add amchoor powder, garam masala powder, and crushed kasuri methi leaves. Cook for 30 seconds and add half a cup of water.

9. Add the fried tinda to the gravy and cook for 10 minutes on low flame so that the spice flavor is absorbed by the tinda.

10. Serve hot with roti/naan of your choice.

Hope you like this recipe, do let me know how it turned out for you!

Bon Appetit!

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