Wednesday, October 30, 2019

JEERE TAMATE MEI MEHA / SINDHI STYLE TINDE KI SABZI TAMATAR WALI / APPLE GOURD CURRY


This is a simple Sindhi style tinda curry made in tomato gravy with cumin seed tempering. It comes out so delicious even with minimum spices and no addition of ginger, garlic or onions. Select small and tender tindas as they have no seeds.

Ingredients:
Meha / tinda ............ 250 gms
Tomatoes ................ 3-4
Cumin seeds .......... 1/2 tsp
Salt ...................... to taste
Turmeric powder .. 1/4 tsp
Cumin powder ..... 1/2 tsp
Coriander powder ... 1 tsp
Red chili powder ... 1/4 tsp
Coriander leaves .... handful
Oil ................... 2-33 tbsps

Method:

Wash the meha well.









Peel them and make criss-cross slits half way through.










Heat oil in a pan and add the cumin seeds.







When they crackle add the tomatoes. Saute and simmer until they are soft and mushy.








Add the salt and turmeric powder.  Saute and simmer until they are soft and mushy.







Next add the chilli powder, cumin powder and coriander powder. Stir everything together.








Tip in the meha and saute for a minute.








Stir fry them until the oil is separated.










Add 2 cups of water and bring to a boil. Cover and simmer to cook.
After 10-12 minutes check it out and add more water if required.







Simmer until done. It takes about 30 - 40 minutes on low flame. Finally add the coriander leaves and serve.

4 comments:

  1. I have never seen those gourds here...they are so cute. The curry must have tasted amazing!

    ReplyDelete
    Replies
    1. Yes Angie .. It is simple and yet so tasty.

      Delete
  2. Curry looks absolutely delicious,will surely try this. Thanks for the detailed step by step pics. Lovely post.

    ReplyDelete

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