Saturday, 2 March 2013

Methi Tinda


This unusual combination of somewhat bitter methi leaves and sweetish tindas results in a delicious dish when brought together .

1/2 Cup Fresh Methi - Chopped salted and washed after 20 minutes squeezing all water content .
15  Small Tindas.
1 Medium Onion Chopped.
2 Large Tomatoes.
1/2 Teaspoon Minced Ginger.
1 Teaspoon Chopped Garlic.
1/2 Teaspoon Jeera Seeds.
Whole Spice ( 1" cinamon stick , 1 Black Cardamon , 3-5 Cloves )
Dot of Hing
Haldi
Salt.
Chilies.

Scrape the surface of the tindas , cut a cross half way down only.
In a wok heat oil, when smoking hot add jeera and whole spice , once they emit their warm aromas add hing and onions. Saute onions till they just about get limp , then add salt , chilies , haldi ,garlic , ginger and tomatoes .Cook covered on low for 3-5 minutes till oil separates then add methi , cook another 3-4 minutes . Add the tindas , gently stir to coat , add a dash of water and cook covered till done .
A delicious dish where the slightly bitter methi leaves are offset by sweet and juicy tindas.

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