Apple Gourd Curry,Tinda Subzi

• salt
• 1/3 teaspoon fennel seeds
• 1 pinch asafoetida

1. Wash the tindas and peel with the help of a vegetable peeler.nhop the tinday into cubes or make slices of medium thickness.nrind tomatoes and green chilies to make a paste.neat oil in the pressure cooker and add cumin and fennel seeds.nhen seeds start crackling then add the asafoetida, tomato puree and all the dry spices.
2. Saute and cook till oil start separating from the tomato masala.now add chopped tinda in the pressure cooker and stir fry for a minute.ndd about 1/3 cup of water in the cooker and mix well.nressure cook on medium heat for 3 whistles or till it cooks completely but does not get mashed or pulpy.
3. When cooker cools completely then open it and add chopped fresh coriander or cilantronOTE- If you want to make a dry curry or want more gravy then adjust the quantity of water accordingly. You can also add chopped tomatoes instead of making puree of tomatoes.nerving suggestions - Best served with roti, poori or rice.

salt, fennel seeds, asafoetida

Taken from www.yummly.com/recipe/Apple-gourd-curry_Tinda-Subzi-1213665 (may not work)