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Tinda Karhai

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Rating 4/5.0
 
Occasion: Any   Total servings: 4-6
Cuisine: Pakistani   Calories:
Effort: Easy   Pre-Prep time:
Best for: All   Preperation time: 1/2 an hour
How to serve: Hot    

Tinda Karhai recipe by Mariam Tayyab at PakiRecipes.com.
Typical pakistani dish in which Tinda is cooked in tasty spiced gravy.


Ingredients
Tinda : 1/2 Kg.( small size)
OnionClick to find more about Onion : 1/2 cup , chopped.
GarlicClick to find more about Garlic paste : 2 teaspoons.
GingerClick to find more about Ginger paste : 1 teaspoons.
Tomatoes :4-5 medium size & chopped. (paste).
SaltClick to find more about 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.
HaldiClick to find more about Haldi : 3/4 teaspoon.
Black pepperClick to find more about Black pepper : 1/4 teaspoon.
SaltClick to find more about Salt : 1 teaspoon or according to your taste.
White zeeraClick to find more about zeera : 2 teaspoons.
VinegarClick to find more about Vinegar :34 tablespoons.
Corriender leaves : for garnish.(dhanya)
Green chillies whole : for garnish.
Kasoori methiClick to find more about methiClick to find more about Kasoori <a href=methiClick to find more about methi" align="middle" border="0" hspace="2" /> :1 tablespoon.


Preparation
First of all peel off the tinda & prick them with a fork.
Now add saltClick to find more about 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 garlicClick to find more about garlic paste, stir & add garlicClick to find more about garlic paste stir well for 2 minutes .
Now add corriender powder,red chili powder & red crushed chillies ,stir continuously, and add zeeraClick to find more about zeera, haldiClick to find more about haldi, black pepperClick to find more about 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, vinegarClick to find more about vinegar, saltClick to find more about salt & green chillies, corriender leaves, & kasoori methiClick to find more about methiClick to find more about kasoori <a href=methiClick to find more about methi" align="middle" border="0" hspace="2" /> & 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.



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There are 1 comment(s) for this recipe.
by Anita 1/5 Star
Bekaaaaar

Mon Aug 01, 2011


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  Tinda Karhai at PakiRecipes.com
 

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