I first tasted this vegetable only after my wedding and it became a regular because its a super dish with phulkas/rotis/parathas. After I moved here, I tried to use the frozen stuff and the first time I made it , it was a disaster. I decided to give it a shot again only to defrost it for a little longer and wash it thorougly before I cook to let off the frozen smell (Its great if you find the fresh vegetable).It turned out to be a super dish!!!

Ingredients :

—————-

1 packet of Punjabi tinda/Indian baby pumpkin

2 medium sized potatoes cut into bit size pieces

1 medium sized onion finely chopped

4 green chillies slit length wise

1 teaspoon cumin seeds

1 teaspoon ginger and garlic

1 teasponn coriander and cumin powder

A pinch of garam masala

Salt, Oil and turmeric to taste.

Red chili powder(optional)

In a wok heat oil and add the cumin seeds. Add onions and fry until golden brown, Add ginger and garlic and saute for 1 minute and add the potatoes and let cook until half done, then add the defrosted tinda and saute for 10 minutes. Then add the tomatoes, turmeric, coriander and cumin powder, salt, red chili powder and then lastly add the tomatoes and mix well and let it simmer until the tomatoes are cooked. Serve hot with phulkas/rotis/parathas Punjabi Tinda subzi served with phulkas and a cup of cut mango

I decided to make something to munch in the evening as we had a simple lunch on our anniversary day. Me and K mutually decided to make these from I am posting the same with Indira’s kind permission. K did most part of rolling of the dough , so half the credit goes to him .The description was simple and easy to make and I kneaded the dough and made the curry. What I didn’t do was as indira mentioned , to grind the peas coarsely . I kneaded the dough with all purpose flour, a little salt and a few drops of oil. While the dough was settling down, I made the stuffing by boiling 2 medium sized potatoes and then mashed them . Also sauted onions in oil , added a green chilli and then added whole peas and then potatoes. Mixed the well and added salt and a pinch of turmeric to complete it . The stuffing was perfect, just as in store bought samosas. What didn’t work for me was the dough after I went back to look at it half hour later. K and I realized the the dough should have been of a harder consistency like we knead for pooris instead of kneading it like for chapatis. I didn’t get the perfect shape of the Potlis because of the way I kneaded . Next time, I would be extra careful. Everything else worked fine and they tasted every bit fantastic!

Click here for the original Recipe

* Update on 04/02/2008

I tried making the dough harder than the chapati dough and I didnt have to use corn starch , instead just used water to bind the potli and used a deep fryer to fry.