Bharwa Tinda Masala | टिन्डे बनाने का ये नया तरीका आज से पहले नहीं देखा होगा | Chef Ajay Chopra

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Bharwa Tinda Masala

Portions serving: 5-6 pax
Preparation time: 15 min
Cooking time: 60 min
Calories: 203 cal per portion

Ingredients:

Tinde 500 gms
Onion 3-4 pcs

For stuffing masala:
Coriander Powder 2 tsp
Jeera Powder 1 tsp
Saunf Powder 2 tsp
Amchur Powder 2 tsp
Turmeric Powder 1 tsp
Salt 1 tsp
Red Chili Powder 1 tsp
Kalonji ½ tsp
Mustard Oil 2 tbsp

For cooking bhindi sabji:
Oil 2 tbsp
Jeera 1 tsp
Bayleaf 3 pcs
Onion Paste 1 cup
Ginger and Garlic Paste 1 tsp
Green Chili Paste 1 tsp
Coriander Powder 1 tsp
Red Chili 1 tsp
Turmeric Powder 1/2 tsp
Tomato puree 1 cup
Curd 4 tbsp
Salt 1 tsp
Water as required
Kasoori Methi Powder 1 tsp
Coriander Chopped 1 tbsp

Method:

1. Prepare the Stuffing Masala:
- Take a bowl, add coriander powder, jeera powder, saunf powder, amchur powder, turmeric powder, salt, red chilli powder, kalonji and mustard oil.
- Mix all the ingredients thoroughly to create a flavorful stuffing mixture. Set it aside.

2. Prepare the Tinde and Onions:
- Wash and clean the tinde and onions.
- Using a knife, trim the top and bottom parts of the tinde and scrape off the outer skin.
- Make two perpendicular cuts on each tinde and onion to create a cross incision, ensuring they are ready to be stuffed.

3. Stuff the Tinde and Onions:
- Take the prepared stuffing mixture and generously stuff it into the tinde and onions, ensuring they are evenly filled with the flavorful masala.

4. Cook the Stuffed Tinde and Onions:
- Heat a pan and add oil.
- Carefully place the stuffed tinde and onions onto the pan.
- Cook them over medium to low flame, allowing them to gently sizzle and cook.
- Add a splash of water to the pan, cover it with a lid, and let the tinde and onions cook on low flame until they become soft and tender. Occasionally give them a gentle stir to ensure even cooking.

5. Prepare the Gravy:
- Heat another pan and add oil.
- Once the oil is hot, add jeera and bay leaf, letting them splutter to release their aromas.
- Add onion paste to the pan and sauté until it turns golden brown.
- Add ginger and garlic paste along with green chilli paste, sautéing them until fragrant.
- Sprinkle in coriander powder, turmeric powder, and red chilli powder, stirring well to coat the ingredients. Cook until the spices release their aromas.
- Add tomato puree to the pan and cook until it releases oil, indicating that it's nicely cooked.
- Pour in the curd, stirring continuously, and let it cook for a few minutes until well combined.
- Season the gravy with salt and water, allowing it to simmer for 1-2 minutes.
- Finally, add kasoori methi and chopped coriander, giving it a final stir to incorporate all the flavours.

6. Assemble and Serve:
- Transfer the shallow-fried tinde and onions to a serving plate.
- Pour the prepared gravy over them, ensuring they are generously coated with the flavorful sauce.
- Garnish with fresh coriander leaves for a burst of colour and flavour.

Enjoy Bharwa Tinde Masala hot, accompanied by your favorite Indian bread or rice.

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