Mas Special Tinda Curry Tinda is not something I have ever enjoyed or touched with a barge pole. Perhaps I didnt develop a taste because we never got it in Bengal. Its only when Ma comes that I make this with instructions from her each time. Wonder of wonders, I love this. Recipe Soak 2-3 tsps of chana dal Take smallish tindas (its nice to keep them whole), peel, make slits on the sides and keep aside. Heat a little oil and temper with whole garam masala and fennel seeds Add a mix of one-and-half onions ground to fine paste, 2-3 tsps ginger paste and 1 tsp garlic paste, just a pinch of haldi and chilli powder to taste Quick fry the masala for 2-3 mins, lower heat and add the tinda, the chana dal and one large chopped tomato Let the whole thing slow cook. If water is not released from tinda (strangely mine didnt this time), add water and cover When tindas done, check the gravy -- I have kept it semi thick to be had with rotis. The consistency is your choice. The chana dal has to be al dente. Mine got a little overcooked because my tindas refused to soften for a long time. Take off fire with 2-3 tbsp well beaten curd, green chillies and a drop of ghee. Tastes delicious and cool in summer.
Posted on: Sat, 07 Jun 2014 13:13:53 +0000
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