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Tindora with Carom Seeds

28 Jul

dondakaya_vaamu_pindi
Vaamu Dondakaya.

Tindora beautifully pairs up with ajwain in this fry. Tindora is thinly sliced along with onion. Both are cooked in oil till lightly golden brown around the edges of the tindora slices. Then carom seeds are added and fried for a minute. Finish it off with gram flour or besan and red chilli powder.
Makes: around 1 1/2 Cups of Tindora with Carom Seeds

Ingredients:

Tindora 15 – 20
Onion 1
Gram Flour / Besan 1 – 1 1/2 tbsp
Red Chilli Powder 1/2 – 1 tsp
Carom Seeds / Ajwain 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove ends and slice the tindora vertically twice or more depending on the thickness.
Peel, remove ends and slice the onion.

Heat a tsp of oil in a pan, add onion and fry for a minute.
Then stir in sliced tindora, salt and cook covered on low flame till tindora turns little soft.
Uncover and fry tindora till its lightly golden brown.
Add remaining oil and fry if tindora tends to stick to bottom of pan.

Once tindora turns brown around the edges, stir in carom seeds.
Fry for a minute and stir in besan.
Fry again till besan loses its raw smell and then add red chilli powder.
Stir and remove from heat.
Serve tindora with carom seeds over plain steamed rice or with roti.
Notes:Make sure tindora is cooked well before adding carom seeds.

Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: Avoid onion if you don’t like a slight sweetness to the curry.
Other Names: Dondakaya Vaamu Senagapindi Kura.