PYAJ AND TINDAY KI SABJI, HOW TO MAKE ONION AND APPLE GOURD CURRY - Main Course - Side dish - Foodfied

PYAJ AND TINDAY KI SABJI, HOW TO MAKE ONION AND APPLE GOURD CURRY

February 14, 2016

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Preparation time -15 minutes

Cooking time -20 minutes

Pyaj tinday ki sabji recipe –a simple recipe of onion and Indian round gourd/apple gourd/tinday mixed with spices.

I know many of my friends will think that this simple recipe is also you are uploading. But this tinda or tindasi as you say is a super food.

Why tinda is a super food?

It has numerous health benefits like –

  1. It helps in controlling blood pressure.
  2. Helpful in controlling heart diseases and strokes.
  3. It also prevents cancer formation.
  4. It is very good in digestion.
  5. Helps in diarrhea by increasing water absorption.

So after known of many health benefits of tinda, I am sure you want to know the recipe too. So lets go and proceed to the recipe.

Ingredients for pyaj tinday ki sabji –

  1. Tinday/apple gourd/Indian round gourd -1/2 kg
  2. Onion -2 medium
  3. Tomato -2 midium
  4. Red chili powder -1 tsp
  5. Turmeric powder -1/2 tsp
  6. Coriander powder -1 and ½ tsp
  7. Chopped green chilies -1 tbsp
  8. Crushed garlic -1 tsp
  9. Cumin seeds -1 tsp
  10. Oil -2-3 tbsp
  11. Salt to taste

Method to prepare pyaj tinday ki sabji –

  1. Chop the onion and tinda in equal size.
  2. Also chop the tomato and keep aside.
  3. Now heat oil in a pan or kadai and temper it with cumin seeds.
  4. Now add onions in it.
  5. Now add the chopped chilies and crushed garlic into it.
  6. And sauté until the onions are translucent.
  7. Now add the tinda and mix.
  8. Now add turmeric powder and salt to it. Mix and put a lid on the kadai.
  9. But you should check the sabji in every 2-3 minutes. Otherwise it will stick to the pan.
  10. Cook it until the tinda gets cook. If require you can add 2 tbsp of water.
  11. Now add the chopped tomatoes, red chili powder and coriander powder into it and mix.
  12. Cook for another 3-4 minutes.
  13. Switch off the flame garnish with coriander and serve hot with chapatti.


MADE BY RITU WITH LOVE
Ritu
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