Categories: VegFry, thondekayi

Ingredients

• 25 nos Tindora
• 2 nos Onion
• 1 tsp Ginger garlic paste
• 2 tsp Red chili powder
• 3 tsp Coriander Powder
• 1/4 tsp Turmeric powder
• 1/4 tsp Garam Masala Powder
• 1 3/4 tsp Salt (or to taste)
• 2 tbsp Gram flour/Kadalai maavu
• 2 tsbps Oil
• 1/4 tsp Mustard
• 1/2 tsp Cumin seeds
• 5 nos Curry Leaves

Directions

1. chop the Tindora and onions lengthwise.

2. Heat oil in pan, splutter mustard, cumin and curry leaves. Add the chopped onions, tindora and ginger garlic paste. Saute for few minutes over high flame. Now bring down the flame to medium, cover and cook for 7-8 minutes or until the veggie turns tender. Make sure you give a stir every 2 minutes to avoid burning.

3. Once cooked add the red chili, coriander, turmeric and garam masala powder along with salt. Keep sauteing over medium flame to combine well.

4. Next part is adding gram flour (try to sprinkle) and giving a quick toss.

5. Keep frying until everything sticks well to the tindora. You will notice that the water content in tindora will start to absorb all the masala powder turning the dish little dry. Add curry leaves and fry for another couple of minutes and switch off.

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