Tuesday, November 16, 2010


Dondakayalu/ Tindora 1/2 kg
Green chillies10 (adjust according to your taste)
Cumin seeds1 tsp
Tamarindsmall lemon size
Garlic2 to 3 (peeled and chopped)
Salt to taste
Lime juice2 tbsp
Oil4 tsp
TemperingUrad dal-1tsp,
Garlic cloves- 2 or 3 (flatten)
Red chillies- 2
Curry leaves

  • Reserve 4 to 5 Tindora’s. Cut remaining Tindora’s into big chunks.
  • Finely chop the reserved tindora’s and mix salt (to taste) and lime juice to it. Allow to soak for at-least  30minutes before mixing (in pachadi)
  • Heat oil in a pan. Fry cumin seeds and green chillies for few movements. Add  tindora chunks  and saute it for 8-10minutes on medium flame.
  • Add garlic, salt to taste and tamarind. 
  • Cool and grind into paste (add water if required)
  • Take into a bowl and mix the above finely chopped and soaked  tindora pieces.
  • Lastly end with tadka.
  • Serve with rice or chapati or pulka.
Note: If u like you can fry garlic along with tindora. (I like raw flavor of garlic, so I added while grinding the Pachadi)


No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...