How to make Dahiwale Tinde -
Apple gourds cooked with yogurt and masalas.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Apple (सेब), Yogurt (दही)
Cuisine : Punjabi
Course : Main Course Vegetarian
For more recipes related to Dahiwale Tinde checkout Manglorean Pineapple Curry, Indonesian Pineapple Curry, Pineapple Curry, Sweet and Sour Fruits and Vegetables . You can also find more Main Course Vegetarian recipes like Hare Pyaaz ki Sabzi - SK Khazana Sai Bhaji Soya Cashew Chilli Soya Nihari
Dahiwale Tinde Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 0-5 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dahiwale Tinde Recipe
Apple gourds (tinda) - peeled 7-8 medium
Yogurt 1 cup
Oil 2 tablespoons
Asafoetida 1/4 teaspoon
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoons
Curry leaves 10-12
Salt to taste
Turmeric powder 1/4 teaspoon
Green chillies 4
Refined flour (maida) 1 tablespoon
Fresh coriander leaves 12-16
Method
Step 1
Keep some gourds whole and halve the rest. Make incisions on all pieces and whole ones.
Step 2
Heat oil in a non-stick pan, add asafoetida, mustard seeds and cumin seeds and let the seeds splutter.
Step 3
Add curry leaves, gourds and salt and mix well. Add turmeric powder and mix. Add ¼ cup water, mix well, cover and cook for 1 minute.
Step 4
Slit green chillies and add. Mix, cover and cook for 4-5 minutes.
Step 5
Take yogurt in a bowl, add refined flour and whisk well.
Step 6
Add ¼ cup water to the pan, cover and cook for 5 minutes. Add yogurt mixture and mix well.
Step 7
Roughly chop coriander leaves and add. Mix well. Cover and cook on low heat for ½ hour.
Step 8
Transfer into a serving bowl and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
