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Tindora Masala Fry is a favorite at home. I pan fry the tindora with onion. This way of cooking caramelizes the vegetable. Then I spice it up with garlic, onion, coconut, coriander leaves, garam masala and red chilly powder. The sweet flavor of onion and tindora with all the spices works beautifully. A very simple recipe, but definitely big in flavors.
- Tindora ( Dondakaya / Thondekai)- about 25 to 30
- Large Onion- 1 chopped small
- Medium Garlic cloves- 3
- Dry/fresh grated coconut- 2 tbsps
- Two handfuls of fresh coriander leaves
- Garam masala- 1/2 tsp
- Red chilly powder to taste
- Salt to taste
- Lemon juice to taste and
Oil- 3 tsps
Chana dal- 1 tsp
Urad dal- 1/ tsp
Cumin seeds- 1/2 tsp
Turmeric powder- 1/4th tsp
A pinch of hing
- Wash the tindora, cut the edges, slit lengthwise and then cut to small pieces. Cutting tindora does test your patience, but its worth the end result.
- Now take a wide skillet ( I use a non stick pan)add the oil, followed by 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, salt and turmeric powder. Close the lid and cook in a low flame stirring in between.
- 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 chilly powder and tiny bit of sugar. Cook for aother ten minutes in a low flame.
- At the end of the cooking tindora should be no moisture or wetness to the vegetable.
- Adjust the salt and finally add the lemon juice.
Serve the tindora masala fry with hot brown/white rice or chapathi or oats palak paratha.
Tip: If you want to fasten the cooking process, cook the tindora in microwave for few minutes. Then finish the rest of the cooking on the stove top.
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