Tinday is a vegetable indian baby pumpkin. Famous in Indian origin. It is green vegetable, Tinda can be cooked in variety of ways and this is one of them. Tinday ghost is a recipe full with delicious flavors of meat and subtle flavors of in season vegetable tinday. This recipe ask for mutton but you can also use beef if you want. Cooking mutton dish is not difficult you just need patience to cook the meat in correct amount of time. We boil mutton in the pressure cooker along with some whole garam masala and we use the same stock to cook the dish. It makes easier as save time. Try this recipe we hope you like it.

Ingredients

750 grams of mutton, boiled (cut in cubes)
7 tbsp of vegetable oil
1 tsp of cumin seeds
2 medium size onions, chopped
1 tbsp salt
2 tbsp red chilli powder
1/2 tsp turmeric powder
4 cloves of garlic
1/2 inch ginger piece
2 tbsp coriander seeds, crushed
3 green chilies
3 medium size tomatoes, chopped
1/2 kg tindy (indian baby pumpkin), chopped
5 cups mutton stock
1 cup fresh coriander leaves

Procedure

1. In a pan add vegetable oil and heat it on medium speed. Add cumin seeds stir and fry for a minute.
2. Add chopped onion and fry them until they turn golden in colour, make sure to keep an eye on them and keep on stirring.
3. Grind ginger, garlic, green chilies and coriander seeds, make a fine paste. In the same pan add a little splash of water, add salt, red chilli powder and turmeric powder. Mix well.
4. Add ginger garlic paste stir it well let it cook for 2 minutes. Add chopped tomatoes and cover the lid let them cook for about 5 minutes.
5. Add boiled meat and cook it in spices until oil separates. Add chopped tinday and mix well. Cover and cover for 2 more minutes.
6. Add mutton stock mix well, cover and let it come to a boil. Add chopped fresh coriander leaves and serve hot.