400 grams / About 8 to 9 - Fresh Tinda
Dry masala powders
1 tsp - Coriander powder
1/2 tsp - red chili powder
1/2 tsp - Turmeric powder
1 to 1.5 tsp - Amchur powder / dry mango powder
1/4 tsp - Black pepper powder
1/2 tsp - Garam masala powder
1/4 tsp - Dry ginger powder
1/4 tsp - Hing powder
1 tsp - Fennel powder/ Saunf powder
Salt to taste
1/4 tsp - Jeera/ cumin seeds
2 medium - Onion, thinly sliced
1 cup - Coriander leaves, finely chopped
1 ) Scrap the tinda skin off. Slit them slightly vertically and horizontally like a cross. Remove any hard seeds. Mix all the dry masala powders listed above together. Add salt to taste and mix well.
2 ) Now stuff this dry masala powder into the slits of the tinda, like in the picture below. Save the extra masala powder towards the end.
3 ) Heat a flat bottom pan with oil. Add jeera and splutter jeera. Then place the masala powder stuffed tinda in the pan and cook on low heat covered with a lid.
4 ) Check if the tinda is cooked and fried on the bottom. Then carefully turn over and cook on the other side. Cook till tinda is tender and browned lightly. Scoop the tinda off the oil and transfer to a plate. To the remaining oil add the onion and fry it to light brown color. Then add the remaining masala powder and fry for a second. Adjust salt to taste. Now place the cooked tinda back into the pan. Stir onion and tinda to mix in . Garnish with coriander leaves and serve hot with roti.