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Wednesday, 19 July 2017

Tindora ka Saalan / dondakkaya curry


INGREDIENTS:
250gms tindora / gerkins / tendle
1 onion finely chopped
2 green chillies
1/4 tsp turmeric pdr
1/2 tblsp red chlli pdr
1 tsp coriander pdr
1/2 tsp cumin pdr
2 sprigs of curry leaves
1 tsp ginger garlic paste
3 red chillies
4-5 methi seeds
1/4 tsp cumin seeds
1/2 tsp mustard seeds
2-3 tblsp oil
Salt to taste
Tamarind  paste to taste
Jaggery to taste (optional)
Chopped coriander leaves

FOR THE MASALA PASTE:
2 tblsp grated , roasted dry coconut or coconut pdr
1 tblsp roasted til/ sesame seeds
1 tblsp roasted peanuts
Make paste of the above ingredients adding little water and keep aside

PROCEDURE:

  • Wash and cut the ends of tindora ,slit into 2 or 4 lengthwise ,apply little salt and keep aside for 10 mins
  • After 10 mins deep fry the tindora and keep aside
  • In a pan heat oil ,add mustard,once it starts crackling add curry leaves, methi seeds and cumin seeds and fry for a second
  • Add green chillies and chopped onions,saute till they turns transparent
  • Add turmeric powder ,ginger garlic paste and fry till raw smell goes
  • Add turmeric powder, red chilli powder, coriander powder and cumin powder ,fry for a second
  • Add the ground masala paste, tamarind pulp,jaggery ,1/2 cup water and cook in a slow flame for 10 mins
  • Once it comes to boil add the fried tindora,chopped coriander,salt to taste
  • Cook in a slow flame for another 5 mins
  • Serve hot with rotis



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