Tinde ki Sabji is a North Indian dish made with tinde (a type of small, round squash). It is usually cooked with spices such as cumin, coriander, turmeric, and garam masala. The dish is usually served with roti or paratha. It is a great source of vitamins and minerals, and is a healthy side dish.
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2 cups
2 tablespoons
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
1 teaspoon
2
1 teaspoon
2 tablespoons
Wash and peel the tinde. Cut into small cubes.
Heat oil in a pan. Add cumin seeds, mustard seeds and fenugreek seeds.
When the seeds start to crackle, add the tinde cubes and sauté for a few minutes.
Add turmeric powder, red chilli powder, coriander powder, garam masala, green chillies, ginger-garlic paste and salt.
Mix well and cook for 5-7 minutes or until the tinde is cooked.
Garnish with chopped coriander leaves and serve hot.
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When it comes to Tinde ki Sabji, our users are head over heels in may, but the interest cools down in january.
It's official: Tinde ki Sabji is the food of choice for 24-27 female, with people of >40 BMI also on board.
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