Daily newspaper

Jun 30, 2020, 05:52 PM IST

Omprakash Gupta. Tinde many people find tasteless and bored vegetables. But there are some recipes for making this that it can compete with any dish. In this way this mango vegetable can also look special and tasty.

Cheese tinde

What do you need…

Tinde – 250 grams

Paneer – 50 grams

Cumin seeds – half a teaspoon

Salt – as per taste

Turmeric – small spoon

Coriander Powder – 1 tsp

Red chili powder – 1 tsp

Fennel coarse – small spoon,

Mango powder – small spoon,

Ginger – 1 inch finely chopped

Green chili – 1 finely chopped

Oil – 1 tbsp

Create like …

– Peel the tinde and cut the top part into a round like lid. Remove the pulp inside the tinde from the peeler. Place the sliced ​​upper round part like a lid on the tinde. Similarly, remove all the pulp.

Now to prepare the stuffing, add a little oil in the pan and fry the cumin seeds. Then add ginger, green chilies, tind pulp and cottage cheese and stir. Add salt and all the spices, mix well and fry. Cool the masala and fill it in the tinds. Close the cut top round of each tinde with a lid like a lid.

Now heat the oil in the pan and keep the tinds straight in it. Cover it and cook for a while. Stir carefully once or twice so that the spices do not come out. When the tinds melt, take them off the heat. Add the remaining spices and serve.

Cream tinde

What do you need…

Tinde – 500 grams

Ginger paste – 1 tsp

Green chili – 1 teaspoon finely chopped

Cumin Powder – 1 tsp

Asafoetida – a pinch

Coarse fennel – 1 tsp

Coriander Powder – 1 Tbsp

Turmeric – half a teaspoon

Mango powder – half a teaspoon

Coarse pomegranate – half a teaspoon

Garam Masala – half a teaspoon

Salt – as per taste

Cream – 1 tsp

Oil – 1 tbsp

Create like …

– Peel the tendons and make flowers into four slices, but keep in mind that the clamps should be attached in the lower part. Mix all the ingredients except oil in the bol.

– Now fill it in tinds. Heat the oil in the pan and add the filled tinde. Add a little salt to the burqa. Cover the pan and cook on low heat.

– If the lid is flat, then fill it with water so that the tinde will not burn. Keep driving them in between. When the tinds thaw well, they can be reversed. Serve with green coriander over the prepared tendons.

Roasted tinde

What do you need…

Tinde – 250 grams

Paneer – 100 gm grated

Cumin seeds – 1 tsp

Salt – as per taste

Turmeric – small spoon

Coarse fennel – 1 tbsp

Coriander Powder – 1 Tbsp

Red chili powder – small spoon

Mango powder – small spoon

Garam Masala – small spoon

Ginger – 1 inch finely chopped

Onion – 1 small size

Green chili – 1 finely chopped

Oil – 2 tablespoons

Create like …

– Cut the upper part of the tinde in a circular shape and keep it aside. Then hollow out the pulp inside. Grind the onion mixie to prepare the stuffing.

– Grind tinde pulp as well. Heat the oil in a pan and add cumin seeds. Then add the onions and fry them till they turn brown.

– Add ginger, green chillies, tuna pulp and grated cheese and fry well. Then add all the spices and mix and let it cool.

– Fill the stuffing material in the tendons and apply a circular cut on top. Heat the oil in the pan and blow the tinde. Close the pan with the lid and fill it with water. When the tindes are cooked and thawed, take them off the heat. Serve garnished with tomato and cucumber pieces.

Leave a Reply