Small cute little veggie, belongs to the cucumber family and very popular in southern parts of India.
|1 lb||Tindora (1/2 kg approx)|
|1 no||Onion (diced)|
|2 clove||Garlic (finely minced)|
|1 tsp||Red pepper flakes|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
|1 pinch||Asafoetida powder|
|½ tsp||Red chilli powder|
|½ tsp||Corrainder/dhania powder|
|¼ tsp||Turmeric powder|
|6 nos||Curry leaves|
|4 stks||Corrainder leaves (chopped for garnishing)|
|½ tsp||Salt (or to taste)|
Wash the tindora, chop off the corners and cut lenthwise and keep aside. Heat oil in a iron skillet temper mustard, cumin and split black gram with little asafoetida powder, fry diced onions and garlic until they turn slightly brown. Add the tindora pieces along with turmeric, red chilli powder, dhania powder, crushed red pepper flakes and salt. Cook for about 5 to 8 minutes until they turn tender, do no over cook, leave them little crunchy, garnish with chopped corrainder and curry leaves.
Other related recipes——— Kovakkai Masala.