Tinde ka Bharta | Tinda Sabji | Ghar Ka Khana

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Rub the tinde with a dash of oil using your fingers. Begin roasting them over an open flame of a house burner on low setting.Roast till the outer skin is completely burnt and they are soft till inside. Transfer the roasted tinde into a bowl and cover with a lid to make sure that the transient heat cooks them through and allows the skin to leave the surface.

After about 10 min of resting, de-skin the tinde. Next roughly chop them and keep aside. In the same pan, heat 5 tbsp of mustard oil until it starts to smoke lightly. Reduce the heat. Add the heeng and dry red chilies. Sauté for a few seconds. Add the Punjabi Vadi (if using) and cumin seeds. Let them splutter.

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Add the chopped garlic and sauté until golden brown. Add the chopped onions and cook until they turn golden brown. Add the chopped ginger and green chilies, and sauté for a couple of minutes. Add the turmeric, chili powder, and coriander powder. Sauté for a minute to cook the spices.

Add the chopped tomatoes and cook until they turn soft and the oil starts to separate from the masala.
Add the sautéed tinde pieces to the masala and mix well. Season with salt to taste. Add in the chopped tinde. Mix them well.

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Add ½ cup of water, mix, and cover the pan. Let it cook on medium-low heat until the tinde are fully cooked and tender, stirring occasionally. This should take about 20-25 minutes.
If the mixture becomes too dry, you can add a bit more water.

Once the tinde are cooked, add a pinch of kasoori methi leaves by crushing them between your palms and sprinkle over the sabji. Garnish with freshly chopped coriander leaves. Mix everything well and cook for another 2-3 minutes.