Monday, November 23, 2009

Tindora Curry

Tindora – approx 3/4 kg, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chilli Powder – 1 tsp taste
Salt – to taste

Heat Oil in a medium non-stick pan on medium heat.
Add mustard seeds and cumin and allow them to pop.
Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
Cook them till they are tender, stirring in between so that tindora will not burn.
Add salt, red chilli powder, coriander powder and cumin Powder.
Mix well and cook for two more minutes.
Tindora is ready to serve.


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