Tinda Karhai
Rating: 4/5 - Votes: 2 - Views: 26066
Typical pakistani dish in which Tinda is cooked in tasty spiced gravy.
Total servings: 4-6
Calories:
Pre-Prep time:
Preperation time: 1/2 an hour
Occasion: Any
Cuisine: Pakistani
Effort: Easy
Best for: All
How to serve: Hot
Ingredients:
Tinda : 1/2 Kg.( small size)
Onion : 1/2 cup , chopped.
Garlic paste : 2 teaspoons.
Ginger paste : 1 teaspoons.
Tomatoes :4-5 medium size & chopped. (paste).
Salt :1 teaspoon full for marination.
Oil : 1/2 3/4 cup.
Corriender powder:2 teaspoons.
Red chilli powder:3/4 teaspoon.
Red crushed chillies : 3/4 teaspoons i.e lal kuti mirch.
Haldi : 3/4 teaspoon.
Black pepper : 1/4 teaspoon.
Salt : 1 teaspoon or according to your taste.
White zeera : 2 teaspoons.
Vinegar :34 tablespoons.
Corriender leaves : for garnish.(dhanya)
Green chillies whole : for garnish.
Kasoori methi :1 tablespoon.
Preparation:
First of all peel off the tinda & prick them with a fork.
Now add salt for marination & put aside for 10 15 minutes. Now in wok heat oil & fry tindas till light golden brown, now take them out & put them aside.
In the same oil add onions finely chopped like in omlete, suate them, keep stirring & when they are transparent and soft then add garlic paste, stir & add garlic paste stir well for 2 minutes .
Now add corriender powder,red chili powder & red crushed chillies ,stir continuously, and add zeera, haldi, black pepper, add tomatoe chopped & keep stirring till the water of tomatoes dries & changes its colour & oil separates from the paste .
Now add fried tindas, vinegar, salt & green chillies, corriender leaves, & kasoori methi & mix well & put it for simmer for about 10-15 minutes till the excess water dries.
The masala should not be thin or liquidy, it should be thick & stick to the tindas.
SERVE HOT WITH CHAPATI OR ROTI.
