How to make Hyderabadi Style Tindas -
Tindas cooked in rich, creamy gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tinda (टिंडा), Oil (ऑइल)
Cuisine : Hyderabadi
Course : Main Course Vegetarian
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For more recipes related to Hyderabadi Style Tindas checkout Bharwan Tinda, Bharwan Tinda Masala, Bharwan Tinda. You can also find more Main Course Vegetarian recipes like Batata Nu Raswala Shaak Saijan Phalli Tadkewali Mushroom, Babycorn And Paneer Tawa Masala Pepper Bhindi Fry
Hyderabadi Style Tindas Recipe Card
Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India. Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Hyderabadi Style Tindas Recipe
Tinda slit 300 grams
Oil 3 tablespoons
Cumin seeds 1/2 teaspoon
Curry leaves 5-6
Salt to taste
Coriander powder 2 tablespoons
Amchur powder 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Fresh coriander leaves chopped 3 tablespoons
Milk 1 cup
Red chilli powder 1/4 teaspoon
For paste
Onions chopped 2 medium
Tomatoes chopped 2 medium
Dried red chillies broken 2-3
Ginger 1/2 inch piece
Garlic 3-4 cloves
For filling
Poppy seeds (khuskhus/posto) roasted 1 tablespoon
Sesame seeds (til) roasted 1 tablespoon
Roasted peanuts 3 tablespoons
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Amchur powder 1/4 teaspoon
Salt to taste
Method
Step 1
Grind onions, tomatoes, red chillies, ginger and garlic to a smooth paste.
Step 2
To make the filling, grind poppy seeds, sesame seeds and peanuts into a fine powder.
Step 3
Add coriander powder, turmeric powder, red chilli powder and mango powder and mix well.
Step 4
Stuff each tinda with the dry masala and set aside.
Step 5
Heat oil in a pressure cooker, add cumin seeds and curry leaves and sauté for a minute
Step 6
Add the ground paste and sauté till the oil separates from the masala.
Step 7
Add salt, coriander powder, mango powder and garam masala powder and stir for a few minutes.
Step 8
Add coriander leaves and mix well.
Step 9
Reduce heat and add milk and cook till the gravy thickens.
Step 10
Add the stuffed tindas and mix.
Step 11
Add half cup of water and pressure cook on high heat till one whistle.
Step 12
Reduce heat and cook for two to four minutes more. Serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
