Tindora Carrot masala fry is a dry curry which has coconut, coriander , garam masala, garlic and red chili powder in it. Its a good side dish for rice.
Check out my Tindora chutney/ Dondaka pachadi here
Check out few more dry curry’s here-
Tindora Carrot Masala Fry Recipe:
Tindora Carrot Masala Fry
A simple sabji made with tindora and carrot. Pairs well with rice.
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Servings: 4
Ingredients
- 20 tindora
- 1 large carrot
- 1 large onion
- 3 garlic cloves
- 3 tablespoons fresh or dry coconut
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ teaspoon garam masala
- ½ teaspoon red chili powder
- salt to taste
- 2 teaspoons lemon juice
Tempering
- 3 teaspoons oil
- 1 teaspoon chana dal
- 1 teaspoon urad dal
- ½ teaspoon cumin seeds
- ¼ teaspoon turmeric powder
- ⅛ teaspoon hing
Instructions
- Wash the tindora, cut the edges, slit lengthwise and then cut to small pieces.
- Peel and cut the carrot to small pieces.
- Heat oil in a wide skillet, add the mustard seeds, chana dal and cumin seeds. Fry for few seconds. Then add the curry leaves and onion. Fry for five minutes.
- Add the cut tindora, carrot, salt and turmeric powder. Add splashes of water in between and close the lid and cook in a low flame stirring often so.
- While the tindora is cooking, take a mortar add the garlic cloves, coconut and coriander leaves and grind them.
- When the tindora is almost cooked, add the ground mixture, garam masala, red chili powder and tiny bit of sugar. Cook for another ten minutes in a low flame.
- At the end of the cooking process, tindora carrot mixture should be dry.
- Add lemon juice and check for the seasoning. Serve with rice.
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Yes Cook
Very interesting recipe.
Thanks for sharing.
Manjula Bharath
an unusal combo new to me 🙂 looks so delicious and colorful dear 🙂
Priya Suresh
Very delicious and a new combo, inviting masala.
Gayathri Ramanan
HEALTHY AND YUMMY STIR FRY