Sunday, October 4, 2015

Chatpatay Tinday

"Chatpatay Tinday"

Home cooked meals are the best, really comforting N we all love them too. Usually I cook three meals a day apart from the packed lunch, evening snacks and not to forget the sweet treats. Nothing new...but I am sure you would agree with me on this that at times it really gets monotonous and you actually feel like giving up. Especially when you are blessed with fussy eaters then this keeps happening.... my lil one says again Roti Subzi...why don't you make something new.....N you are in deep trouble if the subzi of the day is vegetables like Tori (Ridge gourd), Tinda (Apple gourd), Lauki (bottle gourd)...but what do you do?? where on earth do you get the something else....and what actually is the something else???
In such situation the only person who comes to my mind is my Mom or my see experience really counts. Few days ago hubby dear got tinday (he some hoe loves it), I am not really a tinday fan due to the reason its not a very common vegetable in Kolkata as its in Northern India....So I called up MIL and asked for help, she shared this recipe with me and it turned out really well.
So here is Mum In Law's Chatpatay Tinday...a quick and easy recipe which is prepared without onion and garlic and goes well with Chapati or Paaratha.


Tinda - 8-10 medium sized ones (approximately - 500 grams)
Green chilies, chopped - 2 (adjust according to taste)
Ginger, grated - 1 teaspoon
Green coriander, chopped - 2 tablespoon
Curd / Dahi - 3 tablespoon
Asafoetida - a pinch
Cumin seeds - 1 teaspoon
Coriander powder - 1 teaspoon
Fennel powder (Saunf) - 1 teaspoon
Red chili powder - 1/2 teaspoon
Turmeric powder - 1/2 teaspoon
Garam Masala powder - 1/4 teaspoon
Salt - to taste
Oil - 2 tablespoons


Wash and peal the tindas, trim the top and bottom and chop them lengthwise. 

Heat oil in a kadhai, add the cumin seeds, once they start to release aroma add a pinch of asafotida followed by the chopped tindas and mix well fry for a minute or two.

Add the coriander powder, fennel powder, red chili powder and turmeric powder, mix well and fry for a couple of minutes. Add salt, cover and cook for 2-3 minutes.

Add the grated ginger and chopped green chilies, cover and continue cooking until the tindas are tender. 
(Green vegetables have enough water content and can cook in there own juices, however if you feel that the tinda is getting too dry and the spices are sticking to the bottom of the kadhai, add 2-3 tablespoons of water, cover and continue cooking) 

Once the tindas are almost done add the beaten curd and Garam Masala powder. Mix well and cook for 2-3 minutes. Turn off heat add the freshly chopped green coriander, mix well.

Serve hot with Garma garam Chapatis or Parathas.


Small and medium sized tindas usually have soft white seeds which cook easily but if you feel the seeds are hard then please discard them.
Please add dahi or curd at the end when the tinda is done or else it will slow the cooking process.

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