CHIN CHIN BY THE BIERE CLUB | NEW RESTAURANT LAUNCH | A REVIEW

Tinda Subzi

Ingredients: For two

Tinda - 6 Nos
Onion - 2 big onions
Tomato - 4
Ginger and Garlic Crushed well...( 1 or half a tsp )

Masala :

Garam Masala
Kitchen King Masala
Coriander Powder
Red Mirch Powder
Jeera Powder
Salt

For the Tempering :

Cumin
Fennel Seeds

Preparation Method:

First Peel the Tinda skin and cut into six pieces

Then Finely chop the onions and tomatos

Heat Oil in a kadai, when the oil gets heated add Cumin and Fennel seeds

Then add in the onions, add lil salt so that the onion gets cooked fastly

Then add in the tomatoes, after some 3 minutes add in the crushed ginger and garlic

Saute them till the raw smell goes off

After the tomatoes are cooked, add in the masalas one by one.. garam masala, coriander powder, salt, red mirch powder, jeera powder and the kitchen king masala...

Then saute them well untill the raw smell goes off..

Then add in the chopped tindas and add 1 cup of water ( can add more if u need )

leave it to boil well and the water shld reduce, so that u get a thick gravy and the tindas will be well cooked also...

At last add a spoon of ghee to the subzi...


Now the Tinda Subzi is ready


Serve hot with roti's/ dosas..