Stuffed Tindas

Ingredients                     

• 500 grams tindas                        
• ¼ cup oil                         
• 1 tablespoon chopped fresh coriander leaves    
  For stuffing
• 1 teaspoon cumin seeds                    
• 1 medium onion, chopped                
• 1 tablespoon ginger garlic paste                
• 1 teaspoon dry mango powder (amchur)            
• ½ teaspoon turmeric powder                
• 1 tablespoon coriander powder                
• 1 teaspoon red chilli powder                
• Salt to taste
  

Method

1. Wash tindas and wipe dry. Snip off both ends and scrape off thick skin if any. In season the vegetable is so tender that you may not need to scrape at all.
2. Make slits like a plus sign from one end, to almost the other end, taking care not to separate the pieces.
3. Heat one tablespoon of oil in a pan.  Add cumin seeds and once they change colour add onions, ginger garlic paste and sauté.  Add dry mango powder, turmeric powder, coriander powder and red chilli powder and mix.  Add salt.  Set aside to cool.
4. Stuff this masala filling into the slits in the tindas, as tightly as you can. 
5. Heat the remaining oil in a heavy-based kadai and add tindas.  Stir-fry over high heat till they look glossy. Lower heat and cook covered till tender.  
6. Add leftover masala and stir for a minute.
7. Serve hot garnished with coriander leaves.

Nutrition Info