Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable
by Tarla Dalal
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While this dish does have other spices and seeds, saunf is undoubtedly the hero of the show! It proves itself as a perfect flavouring for tinda. Fennel seeds are used generously in this Tinda aur Saunf ki Subzi, both in the tempering as well as in the special tomato-based masala paste.
You will enjoy the tangy overtones of tomato and the spiky flavour and aroma of fennel in this recipe, all of which add a splash of excitement to round gourd. Khoya is added to balance the flavour and give a rich texture to this subzi. Easily made in the Microwave oven, this is a great combo for any Rotis .
- Combine the oil, fennel seeds, cumin seeds powder, coriander powder, turmeric powder, nigella seeds and chilli powder in a microwave-proof bowl, mix well and microwave on high for 1 minute.
- Add the tinda, prepared fresh tomato paste, salt and sugar, mix well and cover with a microwave safe lid and microwave on high for 6 minutes, while stirring twice in between.
- Add the khoya, mix well and microwave on high for 1 minute.
- Serve hot.
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