01 May 2011

Tindla/Tondekaayi Sabji/Palya

Tondekaayi / Tindla Palya 
(Tender Tindlas cooked in oil and spices) 

Preparation Time: 10 min
Cooking Time: 15 min
Serves: 2-4

1/4  kg of tindla cut into length wise
salt per taste
lemon sized jaggery
1/2 tsp turmeric powder
For the Tampering
2 tbsp oil 
1 tsp musturd seeds
1 tsp urad dal
1 tsp chana daln
1 strand curry leaves
2 red chillies broken
For the Masala

2 tbsp grated coconut
4 redchillies
2 cloves of garlic
1 tsp jeera/cumin


Take the masala ingredients in the blender and make a nice powder without adding water.

Take a Kadai add the tampering ingredients and except the curry leaves. Once the musturd seeds starts cracking add the curry leaves and give it a fry. then add the cut tindla and give it a fry so that it retains its green texture. 
keep the flame to medium and add salt, jaggery and turmeric powder. mix well and close the lid let the tindla cook in oil for about 10 min. stir in between to avoid sticking it to the kadai.
After 10 min add the grinded masala and mix well and close the lid. Let it cook for another 5 minutes to blend with the masala. 
Serve hot with the rice. 

1 comment:

  1. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that


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