Tinda potato recipe

 

INGREDIENTS

1.  Tunda (large size) half kg
2.  Onion (finely chopped) 2 pcs
3.  lime ..  Two numbers
4.  Mint (chopped) half a sprig
5.  Swift.  A teaspoon
6.  Proven Coriander.  A tablespoon
7.  Chopped red chilies. One teaspoon
8.  The salt  According to taste
9.  The oil  Half a cup + a tablespoon
10.  Curry Ingredients:
11.  Haradhaniya (sliced) is a goodie
12.  Onion (finely chopped) 2 pcs
13.  lime ..  Two numbers
14.  Green chillies (finely chopped) 2 tbsp
15.  Ground Turmeric (one teaspoon)
16.  Crushed red pepper.  A tablespoon
17.  Crushed garlic ginger 1 tbsp
18.  The salt  According to taste
19.  The oil  Half a cup

 

 METHOD

 Peel the stems and cut off the top like a lid, scoop out the pulp with a spoon.  Take out the pulp with the help of a spoon.  Mix fennel and coriander and grind.  

Heat a tablespoon of oil in a frying pan.  Grind the onion in it and take it out in a bowl.  Add ground spices, lemon juice, red chillies, mint and salt to it. 

 Fill this mixture into the tins and keep the top part closed with the help of toothpicks.  

Heat half a cup of teak in a frying pan and fry the pieces.  To make curry, heat oil in a wide-mouthed pot and fry onions, then add red pepper, salt, turmeric, garlic and ginger and fry for a few minutes.  Take out in a delicious tande dish and serve sprinkled with green coriander, green chillies and lime juice.