Tinda Karhai

Ingredients:

tinda : 1/2 Kg.( small size)
onion : 1/2 cup , chopped.
garlic paste : 2 teaspoons.
ginger paste : 1 teaspoons.
tomatoes :45 medium size &
chopped. (paste).
salt :1 teaspoon full for marination.
oil : 1/2 3/4 cup.
corriender powder:2 teaspoons.
red chilli powder:3/4 teaspoon.
red crushed chillies : 3/4 teaspoons i.e lal kuti mirch.
haldi : 3/4 teaspoon.
black pepper : 1/4 teaspoon.
salt : 1 teaspoon or according to your taste.
white zeera : 2 teaspoons.
vinegar :34 tablespoons.
corriender leaves : for garnish.(dhanya)
green chillies whole : for garnish.
kasoori methi 1 tablespoon.


Procedure:

First of all peel off the tinda & prick them with a fork now add salt for marination & put aside for 10 15 minutes. Now in wok heat oil & fry tindas till light golden brown, now take them out & put them aside .In the same oil add onions finely chopped like in omlete,
suate them, keep stirring & when they are transparent and soft then add garlic paste, stir & add garlic paste stir well for 2 minutes .
Now add corriender powder,red chili powder & red crushed chillies ,stir continuously, and add zeera, haldi, black pepper, add tomatoe chopped & keep stirring till the water of tomatoes dries & changes its colour & oil separates from the paste . Now add fried tindas , vinegar, salt & green chillies, corriender leaves, & kasoori methimethi" align="absmiddle" border="0" hspace="2"> & mix well & put it for simmer for about 10 15 minutes till the excess water dries .The masala should not be thin or liquidy ,it should be thick & stick to the tindas .