Monday, 26 December 2016

Chappan Tinda/Kaddu #sikandalouscuisine

​I recently discovered this vegetable and am so in love with it's juicy sweet flavors ​. It;s from the tinda / gourd family and cooked much in the same way . Here is what we did .

0 Grams Small Tindas - Scrape surface lightly, you may make a X cut half way down or cut into two pieces.
1 Large Tomato - Puree.
1 Large Onion Grams Onions - Chopped
1 Teaspoon Garlic Paste.
1/2 Teaspoon Ginger Paste
Pinch of Hing.
1/2 Teaspoon Crushed Jeera Seeds.
1/2 Teaspoon Haldi Powder.
2-3 Tablespoons Ghee
A Pinch of Kasoori Methi.
1 Teaspoon Red Chili Powder.
1Teaspoon Dhania Powder.
1-2 Whole Chilies - Optional.

Heat ghee , add hing and splutter jeera , when jeera colours slightly add onions and saute just till they get limp - not colored , then add in tomatoes , ginger and garlic paste . Add salt and haldi , splash some water and cook covered 2-3 minute till you see a bit of oil.
Tip in all the masalas , stir , add tindas , gently mix , and cook covered on low or till done. At the end add a bit of ghee and tip in kasoori methi ,mix and take off the fire . How delicious this came out !

Atul Sikand
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine
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