Punjabi Style Tinda Sabzi Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tinda (Indian Round Gourd) | 8, peeled |
| Onion | 1, finely chopped |
| Garlic | 4 cloves, grated |
| Tomato | 1, chopped |
| Tomato Paste | 2 tbsp |
| Coriander Powder | 1/2 tsp |
| Cumin Powder | 1/2 tsp |
| Garam Masala Powder | 1 tsp |
| Red Chilli Powder | 1 tsp, adjust to taste |
| Oil | 1 tbsp |
| Cumin Seeds | 1 tsp |
| Turmeric Powder | 1/4 tsp |
| Asafoetida (Hing) | 1/4 tsp |
| Salt | To taste |
Nutritional Information
(Values may vary based on serving sizes and specific ingredients used)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 |
| Protein | 3g |
| Fat | 5g |
| Carbohydrates | 17g |
| Fiber | 4g |
Instructions
To prepare the delicious Punjabi Style Tinda Sabzi, start by heating oil in a kadhai (wok). Once the oil is hot, add cumin seeds and let them splutter. After the cumin seeds have crackled, add the grated garlic and chopped onion. Sauté until the onions become soft and translucent.
Next, incorporate the chopped tomato and peeled tinda into the mixture, followed by the tomato paste, asafoetida, turmeric powder, salt, and red chilli powder. Mix all the ingredients thoroughly and add a splash of water to help the cooking process. Cover the kadhai and cook until the tinda becomes tender.
Once the tinda is cooked through, sprinkle in the cumin powder, coriander powder, and garam masala powder. Stir well and let it simmer for another 2 minutes, allowing the spices to meld beautifully. After two minutes, turn off the heat and garnish the sabzi with fresh coriander leaves.
Serve your Punjabi Style Tinda Sabzi hot with palak dal and fulka for a wholesome and delightful lunch experience. Enjoy the vibrant flavors and comforting essence of this traditional dish!
