Written By Sandhya Sharma on Friday, May 10, 2019 | Friday, May 10, 2019
Tinda Shimla mirch ki sabzi is my new innovation. We all know that vegetables are very good and necessary for health, still some people, specially kids, don,t like to eat certain vegetables. I also face this problem, because my son don,t eat most of the vegetables, so I always try to make innovative recipes of vegetables. Tinda Shimla mirch ki sabji is my latest innovation of vegetable which is very delicious in taste. I hope non-tinda eater will definitely like it.
So let us start.
250 gm Tinda
1 Medium Capsicum ( Shimla Mirch)
1 Big onion
1 medium tomato
1 small green chili
2-3 garlic cloves
green coriander leaves ( cilantro)
2 tbsp Mustard oil
1/2 tea spoon cumin seeds
1/2 tea spoon red chili powder
1 tea spoon turmeric powder
1/4 tea spoon dry mint powder
1 tea spoon roasted cumin coriander powder
1/4 tea spoon black pepper powder
salt to taste
First of all take care that Tinda should be tender, without seeds.
Wash the Tinda, remove the skin gently, wash again and cut them into thin slices.
Cut the onions and tomatoes into small pieces.
Chop the green chili, garlic cloves and green coriander leaves separately
Wash the Capsicum, remove the seeds and cut it into thin slices.
Heat 2 tbsp Mustard oil in a pan, add Capsicum slices and saute for 2 minutes.Transfer them to a plate.
Now add cumin seeds to the same oil, when they crackle, add onions, saute, add garlic and green chili, saute for 2-3 minutes.
Add Tinda, all the spices except mint powder and black pepper, salt to taste, mix well.
Sprinkle few drops of water, cover the lid and cook it on low flame for 8-10 minutes.
Add chopped tomatoes and cook till they become soft.
Finally add the fried capsicum, mint dry mint powder, black pepper powder .
Mix well and turn off the gas.
Garnish with green coriander leaves.
Delicious Tinda Shimla mirch ki sabzi is ready to serve.
Serve with chapati, puri or paratha and see the magic.