Stuffed Tinda

Stuffed Tinda

Prep: 30 minutes

Cook: 25 minutes

Makes: 4 servings

100g moong dal

Large pinch of salt

Pinch of haldi

6 tender green tindas

1tbsp oil

Pinch of heeng (asafetida)

¼ tsp jeera (cumin)

1tsp chopped ginger

2 whole peppercorns

½ tsp amchoor (dried raw mango powder)

1. Pressure-cook dal with salt, haldi and 200ml water.
2. Cut tops off tindas. Scoop out flesh and discard; pressure-cook with 2tbsp water for 4 minutes on high.
3. Stuff tinda with dal, “cap” and tie. Heat oil; add heeng, jeera. When sizzling add ginger, chilly, pepper. Add tinda; cook 5-7 minutes. Sprinkle amchoor and serve hot.