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+ servings

Dahi Walla Tinda

Dahi Walla Tinda is Tinda cooked in a gravy of curd and chickpea flour along with simple spices to make a wonderful dish to eat with rotis!
Course Main Course
Cuisine Indian, north indian, punjabi
Servings 4 serving


  • 1 cup curd
  • 1 tsp besan
  • 2 tsps ghee oil /
  • 1/2 tsp methi seeds
  • 1 tsp jeera seeds
  • 1 tsp chilli powder
  • to taste salt


  • Peel, wash and chop the tindas into four pieces. If you manage to find smaller tindas just mark four slits on the tinda without fully cutting it.
  • In a heavy bottom pan or kadai, heat 1 tsp of oil and when hot, add jeera and methi seeds. Fry till both the jeera and methi have slightly browned.
  • Add the chopped tinda and fry for 5 mins till it slightly starts to brown.
  • While the tinda is frying, whisk together the curd and besan with 1/2 cup of water to make a smooth batter.
  • Add to the tinda along with salt and cook till the curry has thickened and tinda fully cooked.
  • In the end take 1 tsp of ghee, once its hot add the hing and fry till brown. Add the chilli powder and pour on top of the tinda. Serve hot with warm rotis and salad for a delicious lunch or dinner.


Dahi Walla Tinda
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