by BETHICA DAS
Added to 10 cookbooks
This recipe has been viewed 81434 times
Tindora or tendli is very popular in the south, especially andhra. I prepared this dish with a tempering of mustard, curry leaves and asafoetida and finished off with a combination of masalas like coriander and cummin seeds, dry red chillies and sesame seeds. Lemon juice is added instead of tamarind for that tangy taste. Perfect as a side dish or with chapattis.
- Pressure cook the tendli pieces for 4 whistles. Do not add any water to it. Only add little water in the cooker.
- Dry roast the coriander seeds, cummin seeds, sesame seeds and red chillies for few seconds and then grind into a powder. Keep aside.
- Heat oil in a pan and temper with the mustard seeds, curry leaves and asafoetida. After it stops spluttering add the onion and garlic and saute till light brown.
- Now add the boiled tindora, salt and turmeric powder and fry for 5 minutes, covered.
- Add the powdered masala and mix well. Continue to fry uncovered for a further 3 minutes.
- When done, add the lemon juice, mix well and serve.
This recipe was contributed by BETHICA DAS on 16 May 2013HI, I AM BETHICA DAS, LIVING IN SHARJAH WITH MY HUSBAND, PIJUSH DAS, WHO IS A SENIOR LECTURER AT A B...
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