Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable
by Tarla Dalal

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 .

Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable

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Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable recipe - How to make Tinda Aur Saunf ki Subzi, Round Gourd and Fennel Vegetable

1 1/4 cups peeled and sliced round gourd (tinda)
2 tsp oil
1 tsp fennel seeds (saunf)
1/2 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) powder
a pinch of turmeric powder (haldi)
1/2 tsp nigella seeds (kalonji)
1/2 tsp chilli powder
salt to taste
a pinch of sugar
1/4 cup crumbled mawa (khoya)

To Be Blended Into A Smooth Fresh Tomato Paste
1/2 cup blanched and chopped tomatoes
3/4 tsp fennel seeds (saunf)
1/2 tbsp roughly chopped green chillies

Method

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.