Tindora with Coriander

Ingredients

• 4 cups tindora, cut in 1/2-inch strips or thin rounds
  
• 1 tsp red chilli powder
• Turmeric powder, a pinch
• 5-7 tsp vegetable oil
• 3-4 curry leaves (optional)
• Salt to taste

For Masala

• 3 tbsp coriander seeds (dhania)
  
• 5-7 red chillies
• 1/4 -inch piece tamarind
• Salt to taste
  

Preparation

1. Cook the tindora with a little salt and water in the microwave for about 6 minutes or until tender.
   
   
2. For the masala, in a small pan, roast the coriander seeds until almost dark brown. Remove on a plate and let cool. Roast the red chillies until lightly browned and let cool. Roast the tamarind piece until dry and let cool.
   In a blender (or coffee grinder), grind the coriander and red chillies separately into a coarse powder. Mix the dhania and chilli powder, along with salt and tamarind piece and grind to a semi-fine powder.
   
   
3. Heat oil in a medium skillet, and add the curry leaves and fry for a second. Then add the tindora and turmeric powder and salt if needed, and saute on medium-high until lightly browned.
   
   
4. Sprinkle the masala powder and red chilli powder over the tindora, and saute the tindora with coriander for a couple more minutes, and remove from heat.
   
   
5. Serve the tindora with coriander with plain rice.
   

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