TTT..Tinday!

Name: TTT..Tinday!
Total time: 1200 s
Yield: 3-serving
Cuisine: Indian
Ingredients: 500 g Baby Gourd (Tinday), thin slices; 2 Onions , thin slices; 1/4 teaspoon Seeds Nigella; 1/4 teaspoon Fennel Seeds; 1/4 teaspoon Seeds Carom; 1/4 teaspoon Fenugreek Seeds; 1/4 teaspoon Mustard Seeds; 2 Chilly Dried Red; 1 Tomato puree of; Salt; 1/2 teaspoon Sugar; 2 tablespoons Oil

Siddharth Chaudhary @Cpt_Jack

New Delhi, India

I am even afraid to say the name out loud, but if you put this way; "Pan fried Indian Baby Gourd!", its easier on my stomach. I don't really like eating Tinday (local name), but when you pan fry them, o my lord! Not too spicy, very little fat and they are just superb in taste. Try this at home and the kids will love it.

Siddharth Chaudhary @Cpt_Jack

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Ingredients

20 mins

3-serving

500 gBaby Gourd (Tinday), thin slices
2Onions , thin slices
1/4 teaspoonSeeds Nigella
1/4 teaspoonFennel Seeds
1/4 teaspoonSeeds Carom
1/4 teaspoonFenugreek Seeds
1/4 teaspoonMustard Seeds
2Chilly Dried Red
1Tomato puree of
Salt
1/2 teaspoonSugar
2 tablespoonsOil

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Steps

20 mins

1

Heat oil in a non-stick pan.
2

When the seeds start to crackle, add the onion slices and saute till onions start to brown.
3

Add the gourd slices to the pan. Add salt and cook covered till tender.
4

Meanwhile, in a small pan, heat oil and add all the seeds and the red chilly to the pan.
5

Add the tomato puree when the seeds start to crackle. Cook till it thickens. Add the sugar once done.
6

Add the above tomato paste to the cooked tinday. Cook for another 5 mins.