Aloo Tinda
Now kids holidays are over, and for the time being “kiddo delight” is also over.
So I will
be sharing such recipes of mine, which are not easily available over any source
like on the net or in recipe books, etc.
Its an
healthy habit to have the seasonal vegetables as those provide the nutrition required
in that season. Moreover, one can not have Paneer, Chhole, Rajma daily as it
will also become boring. So for a change and for good health, let us go for some
seasonal vegetables.
Today’s
seasonal vegetable is Aloo-Tinda.
Uh! Yes
that’s the expression one can imagine of listening this veggie.
But I
tell you, just try once with my recipe. लोग
उँगलियाँ चाटते न रह जाएँ तो बोलिएगा। Yes,
it will be a finger-licious seasonal veggie.
Moreover, this recipe is a
Jain sabji recipe (without onion & garlic).
Ingredient:
- Potato 500 gm.
- Round gourd 250 gm.
- Oil 1tbsp
- Fenugreek ¼ tsp
- Cumin ¼ tsp
- Salt Acc. to ur taste
- Asafoetida ¼ tsp.
- Turmeric ½ tsp.
- Coriander power 1 tsp.
- Maggi Masala-e-magic 1tsp.
- Mango powder ½ tsp.
- Green chili Acc. to ur taste
- Coriander Leaves Small bunch
Method:
- Peel the round gourd (tinda) & de-seed it.
- Cut it in small pieces.
- Peel the potatoes and cut it in small pieces.(Remember that the size of potato pieces should be a bit larger than that of Tinda).
- Heat oil in a pressure cooker. Add Hing, Jeera & Methi dana to it & let it crackle.
- Add aloo & tinda along with haldi, dhania powder & salt. Stir it for half an hour on sim flame.
- Add water for gravy. Remember that the water quantity should be just appropriate for a thick gravy.
- Close the lid of pressure cooker & allow 2 whistles on high flame & 3 on sim. Put the flame off.
- Once the pressure is down, add maggi masala-e-magic, mango powder, chopped green chili, coriander to it. Mix it well & its ready to serve.
- You can
serve it with Poori/Parantha, khatti-meethi chutney & salad.
