Tinda aur aloo ka gravy

One of my favourite vegetable is tinda, I like the soft crunchy vegetable, you get good variety of small tindas nowadays. 

I have made a gravy with tinda, aloo, long bean, tomato, onion, malabar spinach and a few spices. Served with phulkas. 

Ingredients

10 small tindas
3 medium sized potatoes
2 tomatoes
1 onion
A few garlic pods
5 to 6 long beans(fresh payar)
1 inch long ginger
2 red chillies for colour
1 dry red chilli for spice
10 malabar spinach leaves
1 tbsp coriander leaves
1 green capsicum

1/2 tsp turmeric 

Salt as required 


For dry roast

1/2 tsp jeera
1/2 tsp Fennel seeds
A few fenugreek seeds
1/2 inch cinnamon stick
2 clove

Method

*Wash and chop all vegetables into large cubes.

*Wash and peel potatoes. Cut into cubes.

*Dry roast jeera, red chillies, fenugreek, fennel seeds and once done add chopped onions, tomatoes and garlic cook it until onions are translucent. Grind it using little water. Keep aside.

*Wash and roughly chop malabar spinach.

*Pour peanut oil in preheated pressure cooker pan pour tomato, onion gravy, cook for a few minutes in medium flame.

*Add chopped potatoes, payar, green capsicum, tinda and coat all vegetables with the gravy, cook for a few minutes.

*Add roughly chopped malabar spinach. Add salt and turmeric powder, two cups of water and pressure cook for two whistles.

*Once done, open lid garnish with chopped coriander leaves. Serve hot with phulkas.