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250 g - tindas (small ones)
3 - medium sized onions (grated)
2 tsp - red chilli powder
2.5 tsp - coriander powder
1/2 tsp - turmeric powder
1 tsp - mango powder
2 tbsp - coriander leaves (very finely chopped)
Finely chopped coriander leaves (to garnish)
5 tbsp - oil
Salt to taste
How to Make Tinda Masala
Wash the tindas and pat dry. Make two slightly deep cuts intersecting each other cuts in each tinda.
Squeeze out the water from the onions.
Add the powdered masalas, salt and coriander leaves. Mix well.
Stuff little portion of the onion mixture in each tinda.
Heat oil in a pan. Place the stuffed tindas in the pan.
If there is any leftover onion mixture, evenly spread it on the tindas.
Cover with a lid having some water on it. Cook on a low flame.
Gently mix at regular intervals.
Cook till the tindas are done.
Garnish with coriander leaves.
Serve hot with rotis, any dal and mango pickle.
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