Tindora is thinly sliced and cooked in oil till soft and golden brown around the edges. Lentils and spices are roasted and ground into fine powder. The tindora fry is then spiced with freshly ground spice mixture. Serve spicy tindora fry with plain steamed rice or with roti.
Makes: Spicy Tindora Fry.
Tindora (Sliced) 2 Cups
Ginger 1 inch Piece
Urad Dal 1 Tbsp
Chana Dal 1 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 3 – 4
Cilantro few Sprigs
Salt to Taste
Oil 1 Tbsp
Method of preparation:
Wash and finely chop cilantro leaves.
Peel and grate the ginger.
Wash, remove ends and slice the tindora vertically twice or into more slices depending on the thickness of tindora.
Heat a pan on low heat, fry chana dal, urad dal, cumin seeds and whole red chiles separately until aromatic.
Grind the roasted ingredients into fine powder after cooling them to room temperature.
Heat a tsp of oil in a pan, add sliced tindora.
Fry the tindora on medium low flame till light golden brown in color.
Cook covered for few minutes if required.
Then stir in grated ginger and ground spice mixture to the pan.
Fry for few seconds and stir in chopped cilantro.
Serve spicy tindora fry over plain steamed rice or with roti.
Notes: Make sure tindora is cooked well before adding ground spice 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: Spicy Tindora Fry.