- 500 g tindas
- 1/4 cup clarified butter
- 1 tsp mango powder
- salt to taste
- 1/2 tsp turmeric
- 1 tbsp coriander powder
- 1 tsp chilli powder
- 1/2 tsp ginger powder
- 1/4 tsp asafoetida
- 1 tbsp fennel seeds
- 1/3 tsp fenugreek seeds
- 1 tsp cumin seeds
- Chopped mint leaves to garnish
How to make Bharma Tinda
Note: In season the vegetable is so tender that you may not need to scrape at all.
Note: Take care not to separate the pieces.
Note: Pack as tightly as you can.
Note: It takes about an hour during which you should check on it a few times.
Note:Sprinkle some water if the vegetables stick to the kadhai.
Tinda is a famous nickname among Punjabi families in India.