Green Tinda - 500 gm

Tinda Sabzi Ingredients 250 gms tinda, peeled and chopped into medium wedges ½ tsp haldi (turmeric powder) ½ tsp red chilli powder ½ tsp jeera (cumin) seeds ½ tsp amchur powder Salt to taste 2 tsp oil 2-3 big green chillies, slit lengthwise 1 tomato, finely chopped Few sprigs green coriander, chopped Method Heat oil in a wok or kadai. Add jeera and let it splutter. Now add chopped tinda along with all the powdered spices except amchur. Mix well, and cook covered on low flame. When the tinda is half done, add the tomatoes, green chillies and salt and mix well. Stir occasionally. When tinda is done (it should be firm, but tender when cut), add amchur powder and mix well. Garnish with chopped coriander leaves and serve. Vegetable Kurma with Tinda Ingredients 3 potatoes, cut into cubes 3 carrots, cut into cubes 2 pieces tinda, peeled and cut into cubes 2 tomatoes 1 tsp ginger-garlic paste 2-3 onions, chopped small 1 tbsp kishmish (raisins) 1 tsp red chilli powder ½ tsp haldi (turmeric powder) Salt to taste 1 tsp garam masala powder ½ tsp jeera (cumin) seeds 1 tsp sugar 3 tbsp oil Chopped coriander leaves for garnish Method Mix all the vegetables together, adding salt, haldi and a little water and boil until they soften. Drain excess water and set aside. Heat oil in a deep pan and add jeera. When it pops, add onions and ginger garlic paste. Fry until it browns, then add haldi, red chilli powder, kishmish and the boiled vegetables. Check the salt before adding more. Add sugar, garam masala powder and 2 cups of water and cook till the vegetables are nicely mixed and the gravy becomes a little thick. Garnish with coriander leaves and serve.