Archana kitchen

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Sunday aur Allo puri

Did you know why that previous people use to make dal or pulses with less oil and add hing and ghee and add tadka from above. ⬆️ It holds a scientific benefits on health. 🥗

Recipe

Boil pulses Make tadka masala Then add tadka from above.☝️

To make oil-free tinda (Indian round gourd) with a delicious taste, you can follow this simple recipe:

Ingredients:

250g tinda (Indian round gourd), peeled and chopped

1 large onion, finely chopped

2 tomatoes, pureed

1 green chili, finely chopped (optional)

1 tsp cumin seeds

1 tsp ginger-garlic paste

1/2 tsp turmeric powder

1 tsp coriander powder

1/2 tsp garam masala

1/4 tsp red chili powder (optional)

Salt to taste

Fresh coriander leaves for garnish

1/2 cup water

Instructions:

Dry Roasting Spices: In a non-stick or heavy-bottomed pan, dry roast the cumin seeds until they release their aroma. This will add a nice flavor without needing any oil.

Onions and Tomatoes: Add the chopped onions to the pan and sauté until they turn golden brown. If needed, add a tablespoon of water to prevent sticking. Then, add the ginger-garlic paste and sauté for another minute.

Adding Spices: Now add the turmeric, coriander powder, red chili powder (if using), and salt. Mix well and cook the spices for 2-3 minutes. Add a little water if necessary to avoid burning.

Cooking Tinda: Add the chopped tinda to the pan and mix well to coat the pieces with the spice mixture. Add the tomato puree and green chili (if using). Stir everything together.

Simmering: Add half a cup of water to the pan. Cover and let it simmer on low heat for 15-20 minutes, or until the tinda is cooked and tender.

Finishing Touch: Once the tinda is cooked, sprinkle garam masala and give it a final stir. Garnish with freshly chopped coriander leaves.

Serve: Serve hot with chapati, paratha, or steamed rice.