Malai tinda is anytime perfect sabji. Tinde are light on stomach and have a cooling effect on the stomach. They are a rich source of Vitamin A. But not many people are fond of tinde. So here is tinda in a new avatar. Generally it is made as stuffed. But this recipe has added a royal touch and gave it a new avatar. You are so going to love it.
Ingredients1/2 kg Tinde (Apple guard)
1/2 Curd
2 – 3 tblsp Malai (Cream formed on the top of boiled milk)
A big pinch Hing
1 tsp Jeera (Cumin Seeds)
1/2 tsp Haldi (Turmeric)
1/2 tsp Garam Masala
2 tsp Dhania Powder (Coriander Powered )
1/2 tsp Red Chilli Powder
Salt to taste
2 tblsp Ghee /Oil
1/2 tsp Kasoori Methi (Fenugreek Leaves)
1 tblsp chopped Fresh Coriander Leaves
Method
* Wash and peel the tinda. Cut them in long slices.
* Heat oil in pan. Add hing and jeera. Add haldi stir for few seconds and then add the chopped tinda and salt.
* Stir well and then cover the pan and let the tinda cook till done. This should take 10 mins.
* Now open the lid and add red chilli powder, garam masala and coriander powder. Mix well
* Let the tinde cook for 5 more mins and let the masala sweep in.
* Meanwhile mix malai and curd and beat them together.
* Make sure the tindas are done and then add beaten curd – malai mixture to the sabzi.
* On high flame cook the sabji till the gravy thickens to the desired consistency. This should take 5 more minutes.
* Switch off the flame. Sprinkle some crushed kasoori methi.
* Transfer the dish to a serving bowl.
* Garnish with chopped green coriander.