Ingredients
1/2 kg tinda chopped into small pieces
2 Tbsp oil
1 tsp rai Pinch of hing
1/2 tsp haldi
1 tsp lal mirch
1 tsp dhania powder
1 onion grated
1/2 inch piece of adrak grated
2 cloves of lahsun grated
1 tsp khuskhus
2 Tbsp grated gari
1 Tbsp imli pulp
2 tsp gud
Finely chopped hara dhania for garnishing
Process
Heat oil in a pan and add raihing
Allow it to splutter and add onion, adrak, lahsun
Fry till the onion turns pink, add haldi, lal mirch, dhania powder, khuskhus and gari
Saute for a min
Add tinda and salt
Pour 1/4 cup hot water
Cover and cook till the veg is cooked
Add imli pulp and gud and cook for 2 min
Garnish with hara dhania
Serve hot with phulka, paratha
Chhappann Bhog 