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Tinda is a famous south asian vegetable which belongs to the gourd family.  Its a Indian squash or baby pumpkin which is green in colour.  It holds the shape of an apple so also known as Apple Gourd.

It is a superfood full of health benefits. It has many anti-inflamatory agents which helps in controlling blood pressure and heart diseases. It is full of fiber and has increased water content which keeps body cool and healthy. It also increases urinary flow and helps relieve toxins from the kidney.

INGREDIENTS:

  1. 250 gms Tinda / Apple Gourd
  2. 1 Large Onion
  3. 1 Tomato
  4. 1 Teaspoon Jeera / Cumin Seeds
  5. 1/2 Teaspoon Haldi / Turmeric
  6. 1 Teaspoon Jeera / Cumin Powder
  7. 1/2 Teaspoon Dhaniya / Coriander Powder
  8. 1/2 Teaspoon Lal Mirch / Red Chilli Powder
  9. 1/2 Teaspoon Amchoor / Dry Mango Powder
  10. Salt as per taste
  11. 2 Tablespoon Oil
  12. 1/2 Cup Fried Onions
  13. Fresh Coriander or Mint for Garnish
  14. Fresh Green Chilli for Garnish

PREPARATION TIME: 20 Minutes

WATCH VIDEO RECIPE (Tinde ki Sabzi) – https://youtu.be/s0rlL3qBDSE

HOW TO PREPARE:

  • Slice Onions and chop Tomatoes, Keep aside
  • Wash, peel and Slice tindas or Apple Gourd and keep aside
  • In a wok, heat oil and crackle some Cumin and throw in Turmeric.
  • Add Sliced Tindas and mix well. Cover and cook until a little soft.
  • Add in sliced Onions and keep stirring until all take up the turmeric colour
  • Saute until a golden colour appears on tindas and onions
  • Add in chopped Tomatoes, mix, cover and cook
  • Add in Coriander, Cumin, Red chilli Powder  and salt.  Keep Stirring until all looks one.
  • Cover and cook further till a nice aroma fills the air
  • Sprinkle Dry Mango Powder and fried Onions , mix up well
  •  Cook until all moisture reduces.
  • Garnish with fresh coriander or mint and green chilly
  • Serve hot with rotis, naaans or parathas! Enjoy!

Moong Daal ki Kachori is nothing but a deep fried stuffed snack originating in the Indian Subcontinent. It is stuffed with daal or lentils, onions, potatoes or even mixed vegetables. Generally it was originated to fulfill hunger pangs of a traveller or  a vendor who travelled along the spice route for his business.

Kachoris or these stuffed round balls can be stored for couple of days in fridge. It is served with Hing flavoured aloo ki sabzi or dubki wale aloo along with tamarind chtney or green chutney. It can also be served in a form of chaat with chutneys, spices and a layer of chilled curd.

INGREDIENTS:

FOR KACHORI:

  1. 2 Cups of Maida / All Purpose Flour
  2. 1 Teaspoon Salt
  3. 3 Tablespoon Oil / Ghee
  4. Water as required

FOR FILLING:

  1. 1 Cup Moong Daal / Yellow Lentil
  2. 1 Teaspoon Jeera / Cumin Seeds
  3. 1 Teaspoon Coriander Seeds
  4. 1 Teaspoon Fennel Seeds
  5. 1/2 Teaspoon Black Peppercorns
  6. 1 Teaspoon Red Chilly powder
  7. 1 Teaspoon Jeera / Cumin powder
  8. 1 Teaspoon Coriander powder
  9. 1 Teaspoon Amchoor / Dry Mango powder
  10. 1/2 Teaspoon Garam Masala
  11. 1″ Grated Ginger
  12. 3 Green Chillies
  13. 1/2 Teaspoon Hing/ Asafoetida
  14. 1 Teaspoon Sugar
  15. Salt to taste
  16. 3 Teaspoons Gram Flour/ Besan
  17. 2 Tablespoon Fresh Coriander Leaves
  18. 4 Tablespoon Oil

PREPARATION TIME: 3 Hours

HOW TO PREPARE:

FILLING:

  • Soak the daal /lentil in water for 2 hours, drain it and then coarsely grind it and keep aside
  • In a grinder coarsely grind the Cumin seeds, Coriander Seeds, Fennel and Black Peppercorns
  • Add the coarsely grind mix to heated oil in a wok
  • Add in Green chillies and Ginger and saute well
  • Sprinkle Asafoetida and Gram flour, mix well till the gram flour gives a nutty aroma
  • Add in the grinded lentil and let it cook till all the water is evaporated
  • Add in all dry spices – Salt, Red Chilli, Cumin powder, Coriander powder, Dry Mango
  • Keep cooking until all moisture dries up and daal doesn’t forms lumps, daal mix should get crumbly
  • Add in Garam Masala, Sugar and Fresh Coriander. Mix well and cook till all is mixed together.
  • Keep aside to cool. Once cool it can be stuffed in the kachori dough.

KACHORI:

  • In a bowl take flour and salt, Add in Ghee or Oil and mix until a breadcrumb texture is attained
  • *Tip: Take little flour in palm and press, if binds together then its time to make dough
  • Add water spoon by spoon and form a smooth dough
  • Cover with Kitchen towel and rest for 30 Minutes
  • Take a small portion of the dough and roll out in a 5″ diameter flat bread
  • Put 1-2 Teaspoon of Moong Daal mixture in the center of the flat rolled dough
  • Bring the edges together in the center and make a ball
  • Press and flatten it with hand .
  • Heat oil in a wok for frying, add in kachoris slowly and fry on a low heat.
  • Frying on low heat makes it crisp from outside and cooks it properly from inside.
  • Serve hot with tamarind or green chutney or with Aloo ki sabzi.