TINDORI MASALA CURRY

SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2, cinnamon-small pcs, poppy seeds, coriander seeds (dry roast whole spices and then into fine powder or paste)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TINDORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP



DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE.