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Tinde - Indian Baby Pumpkins
Serves 4-6
Preparation time
30 mins to 1 hour
Cooking time
10 to 30 mins
Ingredients
2 tbps butter1 onion, chopped finely1 garlic clove, chopped finely¼ tsp ground turmeric¼ cup chopped canned tomatoes, whizzed in the blender1 green chilli, chopped finely1 tsp grated fresh root ginger1 tsp garam masala1½ teaspoons salt2 handfuls of chopped fresh coriander½ teaspoon white sugar4 tinde, topped and tailed with the skin scraped off with a knife, cut into small chunksbutter, to serveCopyright Vicky Bhogal, British Asian Cooking, published by Simon and Schuster £14.99
Method
1. Heat the two tablespoons of butter in a saucepan and, when melted, add the onion and garlic and fry until very lightly golden. 2. Lower the heat and add the turmeric, chilli and ginger. 3. Add a splash of water to prevent the mixture becoming too dry. 4. Stir well and add the garam masala, salt, a good handful of coriander and the sugar. Stir well.5. Once the mixture has become shiny and the oil has begun to separate (add splashes of water if necessary), add the vegetables and stir well to coat thoroughly with the mixture.6. Turn up the heat and stir-fry for about five minutes.7. Add ¼ cup boiling water, reduce to a low heat, cover and cook gently for 15-20 minutes until the potatoes are soft. 8. Carefully stir occasionally to check it is not sticking to the bottom.9. Turn the heat off and serve with a knob of butter and a sprinkling of more chopped coriander.
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