Roasted Bharwan Tinda Masala Curry | Summer Special Recipe

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To peel the tinda, scrape lightly with a knife and the keep submerged in water till ready to use. Peel and wash some onions and keep ready.
Slit the tinda and the onions to make a cross in between.

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In a bowl, mix together mustard oil, turmeric, red chilli powder, cumin powder, coriander powder kasoori methi(dried fenugreek) , amchoor, salt , and black salt. Fill this masala into the slits made in the tinda and onions.

Add oil to a broad and flat pan and put the tinda and onions on the pan. Cover and slowly cook for about 5 -7mins on low flame till the bottom of the onions & tinda is almost cooked. Then turn the tinda and the onions over, put the lid back on and cook again till the vegetables are cooked thoroughly and have roasty char over them.

While the tindas are cooking slowly, add oil to a Kadhai, once the oil is hot add cumin and splutter, then add onions and green chillies and stir while cooking for about a minute then add the ginger and garlic.
When the onions are cooked well and have become transparent add in the turmeric, red chilli, coriander powder, salt. Stir while cooking and once the masalas are cooked add in the tomato puree.

The tomato puree will cook slowly so meanwhile chop the mango achar finely. Once the tomatoes are cooked add the mango pickle to the gravy and cook for 2 minutes. Finish the masala with chopped coriander.

To assemble, place the masala in your serving bowl/container and then place the roasted tindas and onions over the masala. Garnish with coriander springs and serve hot.