Time for preperation : 15 minutes
Time for cooking : 15 minutes
Number of servings : 4
Ingredients :
1. Kovakkai / tindora - 250 grams
2. Onions - 3 (sliced)
3. Tomatoes - 1 (medium sized chopped)
4. Red chilli powder - 1/2 teaspoon
5. Coriander powder - 1 1/2 teaspoon
6. Turmeric powder - 1/4 tsp
7. Ginger - 1 teaspoon (chopped)
8. Garlic - 4 pods (chopped)
9. Cumin powder - 1/2 tsp (roasted and powdered)
10.Coriander leaves - 2 strings (chopped)
11. Oil - 2 tablespoon
12. Mustard seeds 1/4 tsp
13. Salt - to taste
Method :
1. Slice tindora into long strips and keep aside.
2. Place a shallow pan on medium flame and add a tablespoon of oil.
3. When oil becomes hot, add onions, tomatoes, ginger, garlic and coriander leaves and sauté for a few minutes till onions and tomatoes become tender. Remove from fire and transfer into a wide plate and allow the mixture to cool.
4. Blend the onion tomato mixture into a coarse paste.
5. Heat another pan, and add a tablespoon of oil. When oil is hot, add mustard seeds and allow to crackle.
6. Add sliced tindoras and sauté till they are glazed with oil.
7. Then add dry masalas such as chilli powder, coriander powder and turmeric powder. Sauté till the masalas are thoroughly mixed with the veggies.
8. Add the ground onion tomato mixture and mix well. Sprinkle about 1/2 a cup of water.
9. Add salt and cover the pan with a lid and cook on low fire till the tindoras are tender, but crunchy. Avoid over cooking.
10. Finally add roasted cumin powder, mix well and transfer into a serving bowl.
11. Serve tendli masala with phulkas and parathas.
No comments:
Post a Comment