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Punjabi Tinda Shorba, Apple Gourd Curry
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Punjabi Tinda Shorba, Apple Gourd Curry


Punjabi Tinda Shorba, Apple Gourd Curry

1/2 kg apple gourds
2 tablespoons coconut or olive oil
1 small onion
3 cloves garlic
2 tomatoes, diced (almost 2 cups)
3/4 cup yogurt
Salt to taste
1 teaspoon red chilli powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon turmeric powder
1/4 cup fresh mint leaves or 2 teaspoons dry mint powder
2 green chillies, chopped

This Is What You Do:
Peel apple gourds, cut into halves.

Heat oil in a deep pan. Add sliced onions,fry till golden brown.

Add fried onions, tomatoes, garlic, yogurt, salt and all the spices to an electric blender. Blend to make a smooth puree.

Add the puree back to the pan. Saute on medium heat till all liquid evaporates and you can see a light line of oil around the masala.

Add apple gourds, add 2 cups water. Reduce heat to medium low. Cover the pan and cook till apple gourds are quite tender.

Add more water if you need more soupy curry and cook another couple of minutes.

Garnish with fresh or dry mint and green chilli peppers.

Serve hot with steamed rice or roti and your favourite pickles.

Serves 2

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