TINDORA FRY WITH MINT MASALA POWDER

Tindora fry with Mint  Masala Powder.IMG_1869

 Tindora with Mint Masala Powder is a Simple recipe you can prepare in no time . Cut Tindora length wise into four. No need to add water while cooking Tindora.Just season with little Salt . Once Tindora is soft say after 5 minutes keep lid half open and add 1 more tbsp Oil and Pan fry till Brown .If you want to Cook for Lunch/ Dinner do preparation ahead of time like cutting Tindora and Grinding Masala Powder. Refrigerate. Don’t use not more than 5 Mint Leaves it will over power the curry . Don’t forget to add Peanuts for Crunchiness and Juice of Lime for extra taste . You can even add 2 more Green chillies while grinding Masala Powder for extra taste. Do try you are going to like the New taste of Tindora.

      Recipe for 3 to 4 People.

Preparation and Cooking time : 30 Minutes 

INGREDIENTS:

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1.Tindora – 30

2.Masala Powder – Dry Coconut – 1/4 th Cup ,  Garlic Cloves – 3 , Corainder and Cumin seeds – 1tbsp each,  Red Chillies – 2,   Fenu greek seeds and Mustard seeds – 1/4 th tbsp., Sesame seeds – 2 tbsp

3.Red Chilli Flakes – 1tbsp

4. Juice of Lime – Half

5. Roasted Peanuts – 2 Handfuls

6. Salt as per taste

7. Mint Leaves – 6

8. Curry Leaves and Finely Chopped Coriander Leaves

9.Oil – 3 to 4 tbsp.

10 . Turmeric – 1/4 th tbsp

METHOD:

1.Cut Tindora length wise into 4. IMG_1867

2. Heat 2 tbsp. Oil and Cook Tindora. Season with little Salt and Turmeric. Close Lid and Cook on Medium High Flame . Stir in between to avoid burning. Once  Tindora is soft add 2 more tbsp. Oil , Keep lid Half Open and fry until Brown Color. Add Curry leaves too. Don’t add any Water .

3. Meanwhile dry roast Sesame seeds,  Coriander seeds, Cumin seeds, Fenugreek seeds, Mustard seeds and Red Chillies. Cool them and grind with Dry Coconut, Garlic and Mint leaves.IMG_1864IMG_1865

4. Once Tindora is Brown switch Off the Stove and add Mint Masala Powder , Roasted Peanuts and Squeeze Juice of Half Lime. Check for Salt and add accordingly.IMG_1868

5 .Garnish with finely Chopped Coriander Leaves and Sprinkle Red chilli Flakes.

SERVE with Phulka, Chapathi , Steamed Rice or Plain Paratha.IMG_1869

IMPORTANT NOTES:IMG_2165

1. Highlight for the Curry is the Mint Masala Powder. Don’t add More than 5  to 6 Mint Leaves. Flavor will be too Strong.

2. Once Tindora is soft , Keep lid Half Open to Brown.

3. Do not forget to add Lime Juice and Peanuts.

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