TINDA MASALA

INGREDIENTS

FOR MASALA PASTE:

  • ¾ CUP COCONUT, GRATED

  • 1 TSP MUSTARD

  • 5 DRIED RED CHILLI

FOR TEMPERING:

  • 3 TSP OIL

  • ¾ TSP MUSTARD

  • 1 TSP URAD DAL

  • 1 TSP CHANA DAL

  • 1 DRIED RED CHILLI

  • FEW CURRY LEAVES

  • 3 CUP THONDEKAI / TINDORA / IVY GOURD, SLICED

  • ½ CUP CASHEW / KAJU, SOAKED

  • 1 TSP JAGGERY

  • ½ TSP TURMERIC

  • 1 TSP SALT

  • ¼ CUP WATER

INSTRUCTIONS

1. FIRSTLY, PREPARE MASALA BY TAKING ¾ CUP COCONUT, 1 TSP MUSTARD AND 5 DRIED RED CHILLI.


2. BLEND TO COARSE MASALA PASTE WITHOUT ADDING ANY WATER.


3. IN A LARGE KADAI HEAT 3 TSP OIL AND SPLUTTER ¾ TSP MUSTARD, 1 TSP URAD DAL, 1 TSP CHANA DAL, 1 DRIED RED CHILLI AND FEW CURRY LEAVES.


4. ADD 3 CUP SLICED THONDEKAI, ½ CUP CASHEW AND STIR FRY FOR A MINUTE.


5. FURTHER ADD 1 TSP JAGGERY, ½ TSP TURMERIC, 1 TSP SALT AND MIX WELL.


6. ADDITIONALLY ADD ¼ CUP WATER, COVER AND COOK FOR 10 MINUTES ON LOW TO MEDIUM.


7. COOK UNTIL TINDORA IS COOKED WELL YET RETAIN ITS SHAPE.


8. ADD IN THE PREPARED MASALA PASTE AND MIX WELL.


9. MIX UNTIL THE MASALA IS COATED WELL.


10. FINALLY, ENJOY THONDEKAI PALYA WITH HOT STEAMED RICE.

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