Monday, September 25, 2006

Lahsooni Tinda

K had been working hard all weekend, finishing a report and he deserved a good Sunday night dinner for all his hard work. Ma had sent Sanjeev Kapoor's cookbook ( an easy to make delicious compilation of recipes)and the recipe for the Chicken Methi and Lahsooni Tinda looked delicious. I had some Tindora from the Indian store and some Chicken left from the last trip to Costco. Needless to say that both dishes were polished off with much relish.

Lahsooni Tinda

Tinda : 2 cups
Garlic : 20-24 cloves
Ginger : 1" piece
Coriander leaves : a few sprigs, chopped
Salt to taste
Cumin seed : 1/4 tsp
Whole red chillies : 4-6
Coriander powder : 1 tbsp
Turmeric powder : 1tsp
Oil : 1 tbsp

Wash the tinda and cut them into quarters lengthwise.

Peel, wash and pat dry the garlic cloves. Peel, wash ginger and gring to a paste with 10 cloves of garlic. Chop the other 10 cloves of garlic.

Heat oil in a pan, add cumin seeds, whole red chillies broken into two and the ginger-garlic paste. Cook for a minute. Add the remaining garlic cloves and cook for a minute to lightly brown them.

Add the tinda and cook stirring continuously, until they are crisp. Add salt, coriander powder, turmeric powder and mix well. Redusce heat, cover and cook for 5 minutes.

Remove from heat, garnish with coriander leaves and serve hot with Roti.
(We had this with Methi Parathas, and it was delicious. I will be posting the recipe for Methi paratha soon)

1 comment:

flakeofsnow said...

Hi Sangeeta,

The recipe sounds yummy scrummy. I have copied it and will soon make it and let you know how it goes at my end. I'll looking forward to the recipe for methi paratha. Can you also post some recipe of tinda with chicken?

Naheed