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Wednesday, May 20, 2015

Dahi Waley Tinday

Yes. It is yet another tinda recipe ( plz excuse me for doing those back to back). And a quite simple one at that. It reminds me of the 'Dahi-aloo' that I make quite often. Lazy, refreshing and quite good with a couple of rotis. Perfect for the hot summers .

Read on for the recipe -


















Preparation Time - 10 mins

Ingredients -


  • 1 cup apple gourd /Indian baby pumpkin /tinday (peeled and chopped into medium sized cubes)
  • 1 cup yogurt
  • 1/4 tsp mustard seeds
  • 1/4 tsp grated ginger
  • 1/4 tsp cumin seeds
  • 1/4 tsp fennel seeds
  • a pinch of asafoetida
  • 1 green chili
  • 1 tsp oil
  • salt to taste
  • cilantro for garnishing

Preparation - Take the cumin and fennel seeds. Pound them into a coarse mixture.

Take the yogurt in a mixing bowl and beat lightly to break any lumps. Add a little salt .Mix.

Cooking - Heat the oil in a pressure cooker. Add the asafoetida followed by the mustard seeds and the broken  green chili. Once the chili turns somewhat brown, add the pounded spices. Stir fry for 10 seconds.

Add the chopped apple gourd and mix with the spices. Add very little water (3-4 tbsp), salt and close the lid. Cook for 1 whistle on medium flame.

Remove from the flame and keep aside for 10 mins.

Open the lid and transfer the contents into the mixing bowl containing the curd. Sprinkle chopped cilantro.

Serve at room temperature with rotis or jeera rice. 




1 comment:

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    ReplyDelete

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