Ingredients:-
Small tindas - 500 gm
Onion - 2 big (grated)
Garlic paste - 1 tablespoon
Ginger paste - 1 tablespoon
Tomato puree - 1 bowl
Cream - 4-5 tablespoons
Roasted peanut paste - 2 tablespoon
Kashmiri chilli powder - 1 tablespoon
Turmeric powder - 1 teaspoon
Garam masala - 1 teaspoon
Coriander powder - 1 tablespoon
Dried Mango Powder - 1/2 teaspoon
Mustard Seeds - 1 teaspoon
Salt to taste
Oil - 3-4 tablespoons
Coriander leaves - 2-3 sprigs for garnish
Method:-
1. Wash, dry and peel the tindas. Then make one slit through the centre of the each tinda and other slit intersecting the first one.
2. For stuffing take a non-stick pan. Put some oil into it and once it becomes hot then add mustard seeds into it and let them splutter. After that put grated onion into it and let it cook for 2 minutes. Then put ginger garlic paste into it and after stirring it well put garam masala, coriander powder, dried mango powder, Kashmiri chilli powder (1/2 tbsp), turmeric and salt to taste into the pan and mix it well. Once the masala cooked, then turn off the flame (when the oil starts looking out from the spices, it means your masala is ready). Now let it cool for a minute.
3. Fill the cooked masala into the slits of tindas with the help of spoon and keep the leftover masala aside.
4. Now take the nonstick pan and put the rest of the oil into it and heat it. Then add the leftover masala and tomato puree into the pan. Stir it well. Then add some cream and roasted peanut paste into it and Kashmiri chilli powder and salt to taste into it. Mix it well and then add a cup of water into it along with all the stuffed tindas. Cover the pan with lid and let it cook for 5-8 minutes.
5. Then turn the tindas carefully and let it cook until the tindas cooked it properly. Now stuffed tindas in creamy gravy is ready.
6. Put it in the bowl and garnish it with coriander leaves and cream. Serve it hot with paranthas, chapati or pulav too.
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