Masala Tinda

Name: Masala Tinda
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 kg Tinda washed and chopped sliced; 1 onion; 1 tsp ginger garlic paste; 2 tsp vegetable oil; 1 tsp mustard and jeera (cumin)seeds; 1 tsp Red chilli powder; 1/2 tsp turmeric powder; 1/2 tsp coriander powder; 1/2 tsp garam masala; 1 tsp Hone made veggie masala; 1 tsp dry coconut; 2 tsp ground nut; 2 tsp phuta chana; 1 red chilli; 1 tsp cashews and almonds; 2 large chopped onions

Bhagyashree Manjre @cook_18597806

Secunderabad

Masala Tinda

Bhagyashree Manjre @cook_18597806

Saved

Ingredients

4 servings

1/2 kgTinda washed and chopped sliced
1onion
1 tspginger garlic paste
2 tspvegetable oil
1 tspmustard and jeera (cumin)seeds
Dry spices
1 tspRed chilli powder
1/2 tspturmeric powder
1/2 tspcoriander powder
1/2 tspgaram masala
1 tspHone made veggie masala
1 tspdry coconut
2 tspground nut
2 tspphuta chana
1red chilli
1 tspcashews and almonds
2large chopped onions

Saved

Steps

1

Veggie homemade masala: keep a small pan on medium flame add 1/2 tbs oil add onion and add all ingredients and let it turn nice brown in Colour. Turn off the flame. After it gets cooled make a smooth powder without adding water in a grinder. You can store this masala for 1 month in refrigerator.
2

Keep a kadhai on medium flame add oil add mustard and jeera seeds and let it cracker. Add onion and let it turn golden brown. Now add veggie masala and cook nicely add dry spices and add chopped tinda.
3

Make the flame very low keep a plate on top of kadhai and pour some water and let it get cooked for 15-20 minutes. Mix in between so that it should not burn. Masala tinda is ready to serve hot with hot phulkas or hot rice.