This is Mr. Riaz’s favorite dish. He loves this vegetable very much. If you are from Peshawar, Pakistan (representing): then you know what I mean. This is a very popular dish and I have found the vegetables which is a very round squash tasting and nearly looking like a round zucchini but a lot shorter and rounder.
If they do not have them ask for them except I am having a Homer Simpson moment here, Doh!!!!!!! Loooool, I really should have taken a picture of it before I cooked it. Anyway, please forgive me? Mr. Riaz works so very hard and he was very hungry.
I washed and sliced 10 to 15 tandais after I have removed the tops and bottoms. Please forgive me again? I do not know what the name of this vegetable is in English. I only know the name of this vegetable in Hindko which is Peshawar language.
I added to my mortar and pestle 1 pinch each of cumin and coriander seeds and 1 whole round red chili then I had ground them in to a coarse powder. I set it aside and then got out a clean pot and added 1/4 cup of olive oil. Remember it has to be on high heat.
I added 1 onion or shallot that I cut in to half moon slices and caramelized. I added 1 pinch of pink salt to speed up the process. I added 2 cloves of chopped garlic, 1 pinch each of turmeric and red chili powder. I added also the contents of the mortar in to the masala base and stirred. I would either add 1 tomato and cook it down until it is a mush or use 1 tbs of tomato paste.
If I had fresh tomatoes last night I would not add tomato paste. However I had to imporvise. If fresh was used I would after letting the tomato turn to mush and then I would add the tandai and would cook for 35 to 40 minutes or until done. Since I did not have fresh tomato, I added the tandai, the tomato paste then the 2 cups of water. I let it cook until it became soft.
It is eaten with either naan or chapati. Please enjoy?
