Tinda with a twist/Indian squash

Date: Jul 1, 2020
Tinda with a twist/Indian squash
1 cup tinda/Indian squash ,peeled and sliced
2 tsp Yellow mustard oil
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp kalonji
1 tsp fennel seeds
a pinch of turmeric powder
1/3 tsp of chilli powder/1/2 tsp chopped green chillies
salt to taste
1/2 cup chopped tomato 
1 tsp grated jaggery
20 g crumbled paneer/ cottage cheese
1 tsp lime juice
Take a Pan and put it on gas add oil ,once oil is hot add fennel seeds and kalonji ,when they start splattering
add tomatoes and toss well for 1 minute. Now add sliced tinda, stir it well for 3 minutes until it turns golden and add coriander and turmeric powder ,toss it again, add grated jaggery,cumin powder,chilly powder and salt. Mix well ,cover it and let it cook for 3 minutes. Add crumbled paneer and little lime juice before serving and serve hot.
you can garnish it with chopped fresh coriander leaves

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