Punjabi Stuffed tinda Recipes

How to Prepare / Make / Cook -Stuffed tinda recipe ?

4 medium-sized tindas ½ tsp each of chilli powder. Garam masala ground cardamoms and ground cumin seeds. 1 small onion, 1 inch piece ginger. 50 grams khoya. 1 big tomato, blanched and sliced. Salt and chilli powder to taste.

Roast khoya a little on a dry girdly and set aside. Mince onion and ginger. Heat 2 tblsps ghee and fry onion and ginger to a golden colour. In the meanwhile cut the tops offtindas after scraping them and scoop out the pulp, being careful not to break the outer shells. Dice the pulp and set aside. Put spices in fried onion mixture and cook briefly. Put in the tomatoes and cook till the ghee oozes out. Put in the pulp of tindas. Mix nicely and put in 4 tblsps. Water. Cover tightly and cook till the pulp is soft and dry. Mix in khoya and remove from fire. Stuff the tindas with the prepared mixture. Put the top slice back, fix in place with toothpicks. Cover tightly and cook over a low fire in 3 tblsps. Ghee till done or alternatively, bake in a moderate oven till soft. Serve hot.

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