Hyderabadi Style Tindas

Ingredients list for Hyderabadi Style Tindas

• 300 grams Tinda slit
• 3 tablespoons Oil
• 1/2 teaspoon Cumin seeds
• 5-6 Curry leaves
• to taste Salt
• 2 tablespoons Coriander powder
• 1/2 teaspoon Amchur powder
• 1/2 teaspoon Garam masala powder
• 3 tablespoons Fresh coriander leaves chopped
• 1 cup Milk
• 1/4 teaspoon Red chilli powder
• For paste
• 2 medium Onions chopped
• 2 medium Tomatoes chopped
• 2-3 Dried red chillies broken
• 1/2 inch piece Ginger
• 3-4 cloves Garlic
• For filling
• 1 tablespoon Poppy seeds (khuskhus/posto) roasted
• 1 tablespoon Sesame seeds (til) roasted
• 3 tablespoons Roasted peanuts
• 1 teaspoon Coriander powder
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Amchur powder
• to taste Salt

Method

1. Grind onions, tomatoes, red chillies, ginger and garlic to a smooth paste.
2. To make the filling, grind poppy seeds, sesame seeds and peanuts into a fine powder.
3. Add coriander powder, turmeric powder, red chilli powder and mango powder and mix well.
4. Stuff each tinda with the dry masala and set aside.
5. Heat oil in a pressure cooker, add cumin seeds and curry leaves and sauté for a minute
6. Add the ground paste and sauté till the oil separates from the masala.
7. Add salt, coriander powder, mango powder and garam masala powder and stir for a few minutes.
8. Add coriander leaves and mix well.
9. Reduce heat and add milk and cook till the gravy thickens.
10. Add the stuffed tindas and mix.
11. Add half cup of water and pressure cook on high heat till one whistle.
12. Reduce heat and cook for two to four minutes more. Serve hot.

Nutrition Info