Tinda Karhai

Ingredients Tinda : 1/2 Kg.( small size) OnionClick to find more about Onion : 1/2 cup , chopped. GarlicClick to find more about Garlic paste : 2 teaspoons. GingerClick to find more about Ginger paste : 1 teaspoons. Tomatoes :4-5 medium size & chopped. (paste). SaltClick to find more about Salt :1 teaspoon full for marination. Oil : 1/2 3/4 cup. Corriender powder:2 teaspoons. Red chilli powder:3/4 teaspoon. Red crushed chillies : 3/4 teaspoons i.e lal kuti mirch. HaldiClick to find more about Haldi : 3/4 teaspoon. Black pepperClick to find more about Black pepper : 1/4 teaspoon. SaltClick to find more about Salt : 1 teaspoon or according to your taste. White zeeraClick to find more about zeera : 2 teaspoons. VinegarClick to find more about Vinegar :34 tablespoons. Corriender leaves : for garnish.(dhanya) Green chillies whole : for garnish. Kasoori methiClick to find more about methiClick to find more about Kasoori :1 tablespoon. Preparation First of all peel off the tinda & prick them with a fork. Now add saltClick to find more about salt for marination & put aside for 10 15 minutes. Now in wok heat oil & fry tindas till light golden brown, now take them out & put them aside. In the same oil add onions finely chopped like in omlete, suate them, keep stirring & when they are transparent and soft then add garlicClick to find more about garlic paste, stir & add garlicClick to find more about garlic paste stir well for 2 minutes . Now add corriender powder,red chili powder & red crushed chillies ,stir continuously, and add zeeraClick to find more about zeera, haldiClick to find more about haldi, black pepperClick to find more about black pepper, add tomatoe chopped & keep stirring till the water of tomatoes dries & changes its colour & oil separates from the paste . Now add fried tindas, vinegarClick to find more about vinegar, saltClick to find more about salt & green chillies, corriender leaves, & kasoori methiClick to find more about methiClick to find more about kasoori & mix well & put it for simmer for about 10-15 minutes till the excess water dries. The masala should not be thin or liquidy, it should be thick & stick to the tindas. SERVE HOT WITH CHAPATI OR ROTI.