Punjabi Tinda Baingan Curry

6 Jul

punjabi_tinda_eggplant
Punjabi Tinda and Baingan Curry

Punjabi tinda or Indian baby pumpkin as it is called is paired with purple eggplants in this curry. Tinda and eggplants are chopped into chunks. Tinda is first cooked in tempered oil along with onion and tamarind extract. Eggplant follows the cooking process finished by some spice powders.
Makes: around 4 Servings

Ingredients:

Punjabi Tinda 1 medium
Indian Baby Eggplants 2 small
Onion 1 small
Tomato 1
Green Chillies 2
Tamarind 1 inch sized ball
Ginger 1 inch piece
Red Chilli Powder 1/4 tsp
Cumin Powder 1/4 tsp
Coriander Powder 1 tsp
Turmeric Powder a small pinch
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 6
Oil 2 tsps

Method of preparation:

Wash thoroughly, remove ends, lightly peel if required and chop punjabi tinda into chunks.
Wash, remove stems, chop eggplant into big pieces into a bowl of water.
Remove stems, wash and slice the green chiles.
Peel and finely chop the onion.
Wash and finely chop tomato.
Peel and mince the ginger.
Soak tamarind in few tbsps of water for sometime and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add green chillies, ginger and onion.
Fry for few seconds and add chopped punjabi tinda, tamarind extract and salt.
Cook covered till tinda is more than half cooked, then add eggplant pieces.
Stir in chopped tomato, red chilli powder, coriander powder, cumin powder, turmeric powder and sprinkle few tbsps of water.
Cook covered till eggplant turns soft and punjabi tinda is completely cooked but not mushy.
Serve punjabi tinda and baingan curry with plain steamed rice or with roti.
Notes: Make sure to add salt while cooking the tinda.

Suggestions: If punjabi tinda feels raw, put back the curry on stove, sprinkle few tbsps of water and cook covered on low flame till done.
Variations: Punjabi Tinda Tadka.
Other Names: Apple Gourd and Eggplant Curry, Indian Round Gourd and Brinjal Curry, Indian Baby Pumpkin and Indian Baby Eggplant Curry.

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9 Responses to “Punjabi Tinda Baingan Curry”

  1. amar July 6, 2009 at 11:41 am #

    Yummmmmy

  2. aquadaze July 6, 2009 at 6:03 pm #

    this is a new recipe for me, i like the combination

  3. lubna July 6, 2009 at 9:22 pm #

    i love vegetables very good recipe.

  4. Hari Chandana July 7, 2009 at 1:30 am #

    lovely combination…new to me… looks delicious..

  5. lubna July 10, 2009 at 10:38 pm #

    shall i make mix veg like potatoes capsicum eggplant and beans with this recipie ?

    • anusharaji July 11, 2009 at 9:43 am #

      sure. potatoes are good with panch phoran as well as beans.

  6. Sujatha July 20, 2010 at 7:58 am #

    hai

    miiru ichina recipes anni bagunnayai. maa husband everyday one special chestunna his really like it. memu kuwait lo untunnam. everyday i am watching u r website.

  7. Raji July 21, 2010 at 12:14 am #

    hi sujatha garu
    am so happy you liked talimpu recipes. hope your husband is enjoying as well. thanks for checking out my website daily. njoy and thanks again

Trackbacks/Pingbacks

  1. Punjabi Tinda Masala » Talimpu - November 3, 2009

    […] sprinkle a tbsp or two of water and cook covered on low flame till done. Variations: Also check Punjabi Tinda Baingan Curry and Punjabi Tinda Tadka. Other Names:Punjabi Tinda […]

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