Bharwaan Tinda कभी ना खाया होगा ऐसा मज़ेदार टिंडा मसाला Stuffed Tinda Masala
I will bet anything to guarantee that Tinda will become your favourite after this video 😎
Ingredients
For Marination
800 gms Indian round guard (peeled & cut into quarter) टिंडे
Salt to taste, नमक स्वादअनुसार
For Masala Mix
1 heaped tbsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 ½ tbsp Coriander powder, धनिया पाउडर
2 tsp Cumin powder, जीरा पाउडर
1 tsp Turmeric powder, हल्दी पाउडर
1 tsp dry Mango powder, आमचूर पाउडर
½ tsp Asafoetida, हींग
¼ tsp Garam masala powder, गरम मसाला पाउडर
Salt to taste, नमक स्वादअनुसार
¼ cup Mustard oil, सरसों का तेल
For Tinde Ki Sabji
1 ½ tbsp Remaining mustard oil, सरसों का तेल
1 tbsp Mustard oil, सरसों का तेल
A pinch of asafoetida, हींग
7-8 no. dry Fenugreek seeds, मेथी दाना
½ tsp Cumin seeds, जीरा
½ tsp Fennel seeds, सौंफ़
1 ½ cups Curd, beaten, दही
1 tbsp Ginger Green chili paste, अदरक हरी मिर्च का पेस्ट
1 inch Ginger (peeled & chopped) अदरक
2 no. Green chillies, chopped, हरी मिर्च
Remaining masala mix, बचे हुए मसाले का मिश्रण
Salt to taste, नमक स्वादअनुसार
Stuffed Tinde, भरवां टिंडे
1-2 tbsp fresh Coriander leaves, finely chopped, धनिया पत्ता
2 tbsp Butter, cubed, मक्खन
For Garnish
Coriander sprig, धनिया पत्ता
Process
For Marination
- Take an Indian round gourd, make an insertion and transfer it in a tray.
- Sprinkle some salt to taste and keep it aside for further use.
For Masala Mix
- In a pan, add mustard oil, once it’s smoky hot, turn off the flames and leave it aside for 1-2 minutes.
- In a bowl, add degi red chili powder, coriander powder, cumin powder, turmeric powder, dry mango powder, asafoetida, garam masala powder, salt to taste and mix it well.
- Add mustard oil to masala and give it a good mix.
- Take marinated indian gourd, stuff it with prepared masala mix and keep it aside for 10-12 minutes to marinate.
For Tinde Ki Sabji
- In a kadai, add smoked mustard oil, mustard oil, once it’s hot, add a pinch of asafoetida, dry fenugreek seeds, cumin seeds, fennel seeds and let it splutter well.
- Add curd, ginger green chili paste, ginger, green chillies and cook it for 3-4 minutes.
- Add remaining masala mix, salt to taste and give it a quick boil.
- Add stuffed tinde, cover it with a lid and let it cook for 10-12 minutes on medium flames.
- Finish it with fresh coriander leaves, butter and mix it well.
- Transfer it to a serving dish and garnish it with coriander sprig.
- Serve hot with roti.
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