SINDHI STYLE GHERKINS/PARWAL/TINDLI

TINDLI

This recipe comes with a small story which i need to share with all of you!  I was sitting and writing my recipe of the day when i get a message on facebook from someone by the name of Farhana Nanabhai asking me for a recipe on how to make a vegetable called “chibra or gherkins). As most of you know i only cook what my family eats, and this vegetable is not easily available in my city. I was fascinated because the name “chibra” triggered a lot of faint memories of my childhood. I am part of many forums so i asked in a few and was delighfully surprised that a facebook friend of mine from Pune who was holidaying in Manila sent me the recipe immediately . I forwarded it to Farhana and asked her to please share a pic when she made it! She agreed and did the needful the next day! She also sent me the pic of the vegetable which i posted on cooking with nitu on facebook asking everyone if they knew what vegetable it was! To my surprise this pic got over 100 comments! I am amazed at technology, i am sitting in Valencia, get a message for a recipe from a lady in South Africa, the recipe is then asked on some forums and i get a reply from Manila.. i send the recipe to South Africa and now i am sharing her pic with all of you. The recipe has been sent by Padu Mahtani and the pic by Farhana Nanabhai. Thank you so much both of you! I am posting the recipe as it was sent to me and after that i shall write another innovative way to make this vegetable Nitu Didi Style 🙂
HOW TO MAKE GHERKINS/TINDLI/CHIBRA/PARWAL By Padu Mahtani

1/4 kg of chibra and cut it into french fries style meaning lengthwise into quarters shallow fry them in oil until they are cooked.. then add boiled potatoes also cut into fries length… season with any masala you like i normally add salt, cumin, coriander, amchur powder, red chilli powder, a little black salt and a slight dash of black pepper…. if she want a more spicy flvor she can use garam masala… its that simple…. or if she wants with gravy then fry chopped onions, ginger garlic paste and add chopped tomatoes, choped gren chillies keep stirring till tomatoes become mushy then add the chibra and keep stirring for a few mins and add water enough to make a thick gravy… and keep on simmer until the chibber is cooked season again wth masala of your choice.. garnish both ways with fresh coriander…
Farhana said she did not have fresh coriander so she garnished it with curry leaves
NITU DIDI STYLE OF MAKING THIS:
250 grams of gherkins/tindli/chibra cut into half lengthwise
1 tablespoon of olive oil
1/2 teaspoon of minced garlic
1 teaspoon of chopped parsely
2 teaspoons of lemon juice
1/2 teaspoon of extra virgen spanish olive oil
salt to taste
a pinch of black pepper
METHOD:
Mix the garlic with the parsley, salt , lemon juice and extra virgen spanish olive oil and whisk well for about a minute. Keep aside while we grill the vegetable.
Heat the olive oil in a good nonstick frying pan ( i strongly recommend using ceramic pans) and add the vegetable to the pan. Sautee on medium heat till done and yet crunchy, Remove off the heat and pour the garlic/parsley mixture onto the vegetables and toss. Serve immediately, Serve from the pan itself with frech bread. This is a delicious way to make this and its delicious dipping your bread in the sauce!
HEALTH BENEFITS OF EATING GHERKINS/CHIBRA/PARWAR/TINDLI
Tinda is a low calorie vegetable with a high water and fibre content making it a good choice for inclusion in a weight loss diet as well as diabetic and cholesterol lowering diet plans

To buy my amazing quality ceramic pans click here

FARHANAS GHERKINS (TINDLI)

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This entry was posted in Everything Vegetarian, Fusion, Gluten Free, Healthy Options, Low Cost, Quick Recipes, Typical Sindhi Dishes, Vegan and tagged , , , , , , , . Bookmark the permalink.

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