Tindora Masala

Ingredients

• 3 cups tindora (tondli/dondakaya),
  cut into thin rounds
• 4-5 curry leaves
• 1/4 tsp turmeric powder
• 4 tsp vegetable oil
• Salt to taste

For Masala

• 2 tbsp sesame seeds
• 3-4 cashew nuts
• 1/2 cup coconut, freshly grated (or dry)
• 4-5 red chillies (adjust to taste
• 1/4 tsp tamarind paste
  

Preparation

1. Microwave the tindora with a sprinkle of water and salt for about 5 minutes or until almost cooked. Or boil separately.
   
   
2. For the masala, roast the sesame seeds for a couple of minutes until aromatic and set aside to cool. Roast the red chillies. Grind the sesame, coconut, chilies, and cashew with a little water into a coarse paste and set aside.
   
   
3. Heat the oil in a medium skillet. Add the curry leaves and turmeric powder, and then the cooked tindora, and saute for a minute.
   
   
4. Add the ground masala paste and stir. Check the salt and add more if needed. Cover and cook on medium heat for 3-5 minutes until all the flavors are combined.
   
   
5. If you want a gravy, add water as needed and let cook for a minute.
   
   
6. Serve the tindora masala with roti or rice.

Related Recipes

• Tindora Fry
• Tindora with Coconut
• Tindora-Tomato Curry
• Tindora-Tomato Gravy Curry
• Tindora-Onion Fry
• Asparagus Stir-Fry
  
• Vegetable Recipes
• Health Benefits of Vegetables
• Easy One-Dish Meals: Indian Vegetarian/Vegan Recipes (ebook for Kindle)
  
  
  

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