Tindora is an Indian word for gherkins. These are cucumber-shaped tiny (1-1.5 inch long) green veggies that can taste really delicious if cooked well. Garma-Garam (i.e. piping hot) Tindora is a great entree that can be cooked in no time.Ingredients:
Tindora/Gherkins - 1-2 lbs
2 tsp mustard seeds
1 tsp cumin
2-3 tbsp black gram (Udad) daal
6-7 dried red chilli peppers
3-4 tbsp lightly salted cashews
10-12 curry leaves
Salt
Asafoetida
Method:
Cut tindora across length into thin, long pieces. Take a flat pan/wok, spray non-stick cooking spray, and start frying tindora on a high flame. Add salt to it while you're frying it. Fry it continuously as it turns from green, to light brown (and some pieces can even blacken a little bit). Then take the pan off the flame.
Next, take another vessel, spray non-stick cooking spray, and add asafoetida, curry leaves, chilli peppers, udad dal, cumin and cashews. Let this seasoning turn brownish, then add the tindora and stir well on medium flame. Add salt to taste and cook until ready.
Tindora/Gherkins - 1-2 lbs
2 tsp mustard seeds
1 tsp cumin
2-3 tbsp black gram (Udad) daal
6-7 dried red chilli peppers
3-4 tbsp lightly salted cashews
10-12 curry leaves
Salt
Asafoetida
Method:
Cut tindora across length into thin, long pieces. Take a flat pan/wok, spray non-stick cooking spray, and start frying tindora on a high flame. Add salt to it while you're frying it. Fry it continuously as it turns from green, to light brown (and some pieces can even blacken a little bit). Then take the pan off the flame.
Next, take another vessel, spray non-stick cooking spray, and add asafoetida, curry leaves, chilli peppers, udad dal, cumin and cashews. Let this seasoning turn brownish, then add the tindora and stir well on medium flame. Add salt to taste and cook until ready.
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