Tindora / Tendli is sliced and fried in oil. Besan fritters are prepared with gram flour and they are crumbled. Tindora curry is finished with crumbled fritters and can be served with with steamed rice and few drops of ghee.
Makes: around 2 Servings of Tindora Fritters Curry.
Tindora 20 app.
Curry Leaves 5
Besan / Gram Flour 2 Tbsps
Soda Bi Carb a Very Small Pinch
Red Chili Powder 1/2 tsp
Salt to Taste
Oil 1 Tbsp + for deep frying
Method of preparation:
Wash, remove little bit of both ends and slice the tindora.
Make 6 slices out of a tindora if they are fat else make 4.
In a mixing bowl, mix together besan, soda bi carb and salt into thick paste adding just enough water.
Heat oil in a small pan on medium flame for deep frying.
When oil gets hot, scoop besan mixture with a spoon and carefully drop into oil.
Repeat with remaining besan mixture as well.
Fry till the fritters turn golden brown on all sides.
Remove the fritters onto absorbent paper.
When warm enough to handle, crumble the fritters into small chunks and keep side.
Heat oil in a pan, add tindora and fry for few minutes.
Add salt and cook covered on low flame for around 3 – 5 minutes or until tindora changes color and starts to soften.
Uncover and fry the tindora on medium flame to brown the edges.
Stir in crumbled fritters, curry leaves, red chili powder and salt (if necessary).
Mix thoroughly and remove from heat.
Serve tindora fritters curry with steamed rice and few drops of ghee.
Notes: Make sure tindora is cooked well.
Suggestions: Adjust spice with red chili powder. If tindora is not cooked well, put it back on heat and cook covered till done.
Variations: You can also start the fry with talimpu (mustard seeds and cumin seeds). You can also chop the tindora into circles instead of slices.
Other Names: Tindora Fritters Curry, Dondakaya Bajji Vepudu.