The mere mention of chole, the famous Punjabi recipe with chickpeas, elicits feelings of comfort and good eats. Bring in the Punjabi tinda, the chole becomes extra special.
The food I prepared today inspired by two Punjabi specialties “chole with Punjabi tinda” turned out to be excellent. Along with Punjabi tinda, I also added tomatoes and potatoes to chickpea chole. Few teaspoons of kasuri methi livened up the chole with wonderful aroma.
A harmonious, energizing and filling meal!
Tomato, Punjabi Tinda, Cooked Chickpeas
Recipe:
(for two, for two meals)
1 tablespoon – ghee
1 onion- finely chopped
4 tomatoes – finely chopped
1 Punjabi tinda – Peeled and the white flesh cut to cubes
1 potato – peeled and cut to cubes
3 cups chickpeas (cooked to tender)
(Separate ½- cup chickpeas and puree to smooth. Added to thicken the chole)
1 tablespoon – chana masala powder (homemade or store-bought)
Chilli powder, salt, and lemon juice – to taste
1 tablespoon – kasuri methi
Heat ghee in a big pot.
Add onions and tomatoes. Saute to soft mush.
Add Punjabi tinda and potatoes. Saute to tender.
Stir in chickpeas, the chickpea paste, chana masala and chilli powders, and salt.
Add about one cup of water. Combine. Simmer, covered for about 15 to 20 min.
At the end, sprinkle the kasuri methi and lemon juice.
Mix and serve right away. Great with chapati/roti and rice.
Chole with Punjabi Tinda, Dahi Mirchi, Roti, and Persimmon with yogurt ~ Meal Today
Notes:
Punjabi tinda is a small variety squash native to North India and prized for its pleasant taste.
Features: green skin and white colored flesh, firm texture, mildly sweet taste, size about an apple.
Available at local Indian grocery shops during Oct-Nov(seasonal), and also frozen and in tins.
Kasuri Methi = Sun-dried fenugreek leaves
