BHARWA TINDA

INGREDIENTS:

1. TINDA 5OO GRAMS
2. HALDI POWDER 1 TSP (TURMERIC POWDER)
3. DHANYA POWDER 4 TSPS (CORIANDER POWDER)
4. RED CHILLI POWDER 2 TSPS (USE KASHMIRI MIRCH POWDER FOR GOOD COLOUR)
5. SALT AS PER TASTE
6. OIL 3 TBSPS
7. ZEERA 1 TSP (CUMIN SEEDS)
8. ONION 1 MEDIUM CHOPPED
9. GINGER & GARLIC PASTE 1 TBSP
10. TOMATOES 2 MEDIUM CHOPPED
11. HARA DHANYA 1 TBSP (FRESH CORIANDER LEAVES)
12. GREEN CHILLIES CHOPPED
13. SAUNF POWDER 1 TSP (FENNEL SEEDS POWDER)
14. SONTH POWDER 1/4 TSP (DRIED GINGER POWDER)
15. HING 1/4 TSP (ASAFOETIDA)
16. AMCHUR POWDER 1 TSP (DRY MANGO POWDER)
17. GARAM MASALA POWDER 1/2 TSP

METHOD:

1. WASH TINDA,DRY & SLICE BOTH ENDS SCRAPE OFF THICK SKIN,SLIT EACH TINDA INTO FOUR WITHOUT SEPARATING THE PIECES
2. MIX GARAM MASALA,AMCHUR POWDER,HING,SAUF POWDER,SONTH POWDER,SALT,RED CHILLI POWDER 1 TSP,HALDI 1/2 TSP,DHANYA POWDER 1 TSP
3. NOW STUFF THE SLIT TINDAS WITH THIS MIXTURE
4. SAVE THE EXTRA MASALA,IN A FLAT PAN ADD OIL AND PLACE THE MASALA STUFFED TINDAS IN PAN ON LOW HEAT
5. LET IT COOK FROM ONE SIDE ,NOW TURN THE SIDE AND COOK
6. WHEN ITS COOKED FROM BOTH SIDES TAKE OUT OF PAN AND KEEP ASIDE
7. IN A PRESSURE COOKER HEAT OIL,ADD ZEERA SAUTE WHEN CRACKLES,ADD GINGER & GARLIC PASTE SAUTE,FRY TILL RAW SMELL ENDS
8. ADD ONION FRY TILL GOLDEN BROWN,ADD TOMATOES CHOPPED GREEN CHILLIES,COOK TILL MUSHY,ADD REMAINING MASALA, HALDI 1/2 TSP,DHANYA POWDER,RED CHILLI POWDER & ALL POWDER LEFT FROM STUFFING
9. FRY ADDING LITTLE WATER ,NOW ADD COOKED TINDA INTO THIS GRAVY ADD 1 CUP WATER COVER LID COOK FOR 1 WHISTLE 
10. SWITCH OFF GAS ,LET PRESSURE RELEASE ITSELF
11. GARNISH WITH FRESH HARA DHANYA AND SERVE WITH ROTI/NAAN
12. ENJOY.................GOD BLESS