Thursday, 12 January 2012

TINDORA (Dondakaya) FRY

TINDORA (Dondakaya) FRY

Tindora 20 – 25

Tamarind 1 inch Ball

Green Chiles 3 – 4

Cumin Seeds 1/2 tsp

Salt to taste

Urad Dal 1/4 tsp

Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6

Oil 1 tbsp

Method of preparation:
Wash tindora under fresh water.
Remove ends and chop tindora into thick circles.
Remove stems, wash and roughly chop green chiles.

Soak tamarind in a tbsp or more of water and extract thick pulp.
Grind tamarind, green chiles, cumin seeds and salt into paste.

Heat oil in a pan, add all talimpu ingredients in order.
Then stir in chopped tindora and salt.
Cook covered for few minutes until tindora is little soft.
Uncover and fry till tindora turns light brown around the edges.
Stir in tamarind green chile paste and cook for another minute or two.
Serve sour tindora with plain steamed rice or with dal ric