TINDORA /DONDAKAYI PACHADI

Dondakayalu/ Tindora	1/2 kg
Green chillies	10 (adjust according to your taste)
Cumin seeds	1 tsp
Tamarind	small lemon size
Garlic	2 to 3 (peeled and chopped)
Salt	to taste
Lime juice	2 tbsp
Oil	4 tsp
Tempering	Urad dal-1tsp, Mustard's-1/2tsp Garlic cloves- 2 or 3 (flatten) Red chillies- 2 Curry leaves Oil

• 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)

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