Tindora is thinly sliced and cooked in oil till soft and golden brown around the edges. The tindora fry is then mixed with freshly ground cilantro mixture. Serve tindora cilantro fry with plain steamed rice or with roti.
Makes: around 4 Servings Tindora Cilantro Fry.
Tindora 30 approximately
Green Chiles 3 – 4
Cilantro 1 Small Bunch
Turmeric Powder 1/8 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove ends and slice the tindora vertically twice or more depending on the thickness.
Grind green chiles, cilantro and salt coarsely without adding any water.
Heat a tsp of oil in a pan, add sliced tindora.
Fry the tindora on medium low flame till light golden brown in color.
Add a tsp of oil in the middle of the pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, stir well till tindora is cooked and brown in color.
Then stir in ground cilantro mixture to the pan.
Fry for few seconds and stir everything well.
Serve tindora cilantro fry over plain steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding cilantro mixture.
Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: You can also add little bit of tamarind extract to the fry if you wish.
Other Names: Tindora Cilantro Fry.