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3 from 1 vote

Tinday Ghost

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: curry recipes
Cuisine: Indian, pakistan
Servings: 4


  • 1/2 kg Tinday (round gourd) peeled
  • 1/2 kg Beef mix boti
  • 2 Medium Tomatoes
  • 1 Large Onion
  • 1 tsp Salt to taste
  • 1/2 tsp Turmeric powder
  • 1/2 tsp Cumin powder
  • 1/2 tsp Coriander powder
  • 1 tbsp Red chillies powder
  • Green chillies sliced
  • Coriander leaves chopped
  • Cooking oil as needed
  • Water as required


  • In a pot,add oil,onion and fry until saute translucent.
  • Add beef mix boti and mix well until change colour.and add ginger,garlic paste and mix well for 2 minutes.
  • And then add salt red chillies powder,turmeric powder,cumin powder,coriander powder and mix well.
  • Now add water and mix well.cover and cook on low flame until meat is tender.and water dries up.
  • And then add the tinday fry until the tinday change colour.cover and cook on low flame until tinda are 50% soft.
  • Now add tomatoes and mix well.cover and cook on low flame until tomatoes are soft.and add half cup of water,cover and cook on medium flame.
  • Now Add green chili,coriander leaves.


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1 Comment

  1. 3 stars
    Hi there, You’ve done a great job. I’ll definitely digg it and personally recommend to
    my friends. I’m confident they’ll be benefited from this website.

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