Tinda Bhujia Recipe
Summary
Ingredients
| Tinda | 1⁄2 Kilogram | |
| Ginger | 3 Teaspoon | |
| Coriander leaves | 2 Teaspoon | |
| Spices | 2 Teaspoon, ground | |
| Green cardamoms | 9 | |
| Red chili powder | 1 Teaspoon | |
| Ghee | 2 Tablespoon | |
| Onions | 2 Large | |
| Garlic | 9 Clove (45 gm) | |
| White cumin seeds | 1 Teaspoon | |
| Curd | 1⁄2 Cup (8 tbs) | |
| Tomatoes | 2 | |
| Khoya | 60 Gram | |
| Salt | To Taste |
Nutrition Facts
Serving size
Calories 192 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.9%
Saturated Fat 5.3 g26.4%
Trans Fat 0 g
Cholesterol 25.6 mg8.5%
Sodium 126.6 mg5.3%
Total Carbohydrates 24 g8.1%
Dietary Fiber 3.4 g13.7%
Sugars 10.4 g
Protein 6 g12.7%
Vitamin A 12.7% Vitamin C 44.4%
Calcium 20% Iron 8.3%
*Based on a 2000 Calorie diet
Directions
1 Peel the tinda.
2 Using a sharp knife, cut four slits in each.
MAKING
3 In a frying pan, heat the ghee.
4 Add in the tinda and fry until light brown.
5 Add in the ground onion, garlic and green cardamoms, cook until brown.
6 Add in one cup of water, red chilli powder, ginger and cook, stirring until onion is tender.
7 Add in the ground spices, ground coriander and coarsely ground white cuminseeds, curd, chopped tomatoes and fried tinda.
8 Cook, stirring until the gravy is cooked.
9 Add in the khoya and stir for 2 minutes.
SERVING
10 Serve at once.
Chef
