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Monday, June 1, 2009

Tindora Fry


30-40 Tindora / Thondekayi

3-4 tbs finely grated Coconut / Coconut Powder

1/2 tsp Chilly powder

Pinch of Turmeric powder

Salt to taste

1 Red Chilly

1/2 tsp Mustard seeds

1.5 tsp Black Gram Seeds

1.5 tsp Bengal Gram seeds

1.5 tsp Cashew nuts

Pinch of Asafotida powder

6-7 Curry leaves



Chop tindora into thin pieces as shown in the picture below.
Heat oil in a thick bottomed vessel and fry this chopped tindora in medium flame. Once they are cooked remove the tindora pieces from oil and place them in a kitchen towel.
Put 2 tsp oil in a pan. Add mustard seeds, black grams seeds, bengal gram seeds, red chilly pieces, cashew nuts and fry them. Once it starts spluttering add asafotida powder, turmeric powder, salt, curry leaves, chilly powder and fry them for few seconds. Add finely grated coconut and fry them for few seconds.
Add fried tindora pieces and mix well. Keep the palya in low flame for about 1-2 mins. Serve hot. It goes well with rice & ghee, chapathis and pooris. This recipe is from vahrehvah. Thanks Sanjay for this recipe.


Anonymous said...

Rice, ghee & this tindora fry is a heavenly combination!

rkramadh said...

I will try this for sure. It seems like there is a lot of coconut based on the pics while the recipe calls only for 3-4 tsps. What is the correct amount please?

Krishnaveni Nalka said...

@ rkramadh,

It should have been 3-4 Table spoons(tbs). I have updated the Ingredients section.
Thanks for suggesting.