Name: Doodhwale Tinde recipe by Sonal Sardesai at BetterButter
Prep time: 3 min
Cook time: 10 min
Total time: 13 min
Yield: 4
Ingredients: Tinda / Apple Gourd - 250grams,washed, peeled and chopped into even sized chunks or half moons; Ghee /Clarified Butter - 1 tablespoon; Hing / Asafoetida - a pinch; Zeera / Cumin Seeds - 1/2 teaspoon; Ginger - 1/2 inch piece,peeled and finely julienne; Green Chilies - 3, slit; Milk - 1 Cup; Sugar - 1/2 teaspoon; Salt - to taste

ABOUT Doodhwale Tinde RECIPE

This is my Azoba's ( maternal grandfather's recipe ), he was an archaeologist who travelled very often in connection with his work which included excavations, conferences,seminars,tallks etc which were held in various parts of the country and abroad. Wherever he went,he loved to mingle with the locals, try out different cuisines and at times,when he loved a particular dish,he always requested the hosts to share the recipe with him so that he could come back home and make it and share with the family. This particular recipe was shared by a Pahadi family,family friends ,who hosted him in Bhopal when he dropped in to meet them on one of his work trips to the city. Very simple,extremely 'satvik' ,its refreshing and subtle flavours make for a comfort meal accompanied with rotis or simple dal-chawal. It's a family favourite so thought of sharing,

Ingredients Serving: 4

Tinda / Apple Gourd - 250grams,washed, peeled and chopped into even sized chunks or half moons
Ghee /Clarified Butter - 1 tablespoon
Hing / Asafoetida - a pinch
Zeera / Cumin Seeds - 1/2 teaspoon
Ginger - 1/2 inch piece,peeled and finely julienne
Green Chilies - 3, slit
Milk - 1 Cup
Sugar - 1/2 teaspoon
Salt - to taste

Instructions

Heat the ghee in a heavy bottomed non stick pan / kadhai. Add hing, zeera and green chilies after the ghee is suitably hot and let it all splutter.
Quickly add the chopped tindas and mix it with the sizzling ingredients in the kadhai. Now cover and coat on low heat till soft.
Season with sugar and salt. Add the ginger julienne. Cook for another minute or two.
Add the milk now and give one boil then simmer on slow heat. Remove from heat.
Serve with hot phulkas or dal-rice.

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