Stuffed tinda

Name: Stuffed tinda
Total time: 1200 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms tindas; 2 tbsp oil; 1 tsp cumin seeds; 1 tsp coriander powder; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp dry mango powder (amchur; 1/2 tsp garam masala; 1 tsp salt; 1 tbsp oil; 1/4 cup coriander leaves chopped for garnishing; 2 tbsp gram flour (besan)

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

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Ingredients

20 mins

4 servings

250 gmstindas
2 tbspoil
1 tspcumin seeds
For the stuffing:
1 tspcoriander powder
1/2 tspturmeric powder
1 tspred chilli powder
1 tspdry mango powder (amchur
1/2 tspgaram masala
1 tspsalt
1 tbspoil
1/4 cupcoriander leaves chopped for garnishing
2 tbspgram flour (besan)

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Steps

20 mins

1

Wash the tindas and peel them lightly.
Cut a cross-shaped slit on top of each tinda without cutting it into pieces.
2

Take a plate. Add gram flour, red chilli powder, turmeric powder, coriander powder
3

Add amchur powder, garam masala and salt.
4

Now add oil. Mix all together well.
5

Fill the spice mixture into each tinda.
6

Heat 2 tbsp oil in a pan.
Add cumin seeds and let them splutter
7

Arrange the stuffed tindas in the pan.
Cover and cook on low heat for 20–25 minutes, turning them gently every 5 minutes so they cook evenly.
8

When the tindas are soft and lightly browned, if desired and cook for another 2 minutes.
9

Garnish with chopped coriander leaves. Serve hot with roti, paratha, or dal and rice.