Tuesday, 18 June 2013

Tindora or Tondekaayi Sabji

This vegetable tindora is very less cooked in my house, though it is a family favourite.
Whenever I used to visit the Indian grocery store, my son used to run to collect this vegetable in a bag.
Good for your heart. So more reasons to eat.
I love this dry subji as an accompaniment for rice, chapathi or rice rotis as well.
I even like it to to just have it in a bowl.

Tindora or Tondekaayi - 1/4 kg cut in length wise.

For Grinding:
Coconut - 1/2 cup,
Red Chillies - 4-5,
Mustard - 1 tspn.
Turmeric - a pinch.

For tempering:
Oil - 1 tspn
Asafoetida - a pinch,
Mustard - 1 tspn,
Curry leaves - 1 sprig.

Grind the ingredients under grinding list with little water and keep aside.
In a pan heat oil and temper with mustard, asafoetida, curry leaves.
Add tindora or tondekaayi and fry in medium heat for few minutes.
Add ground paste and salt and cover and cook in low flame, until the vegetable is cooked and the sabji is dry.
Serve hot with rice or chapathi.

Note: As an option you can also add a little bit and tamarind jiggery while grinding, to give a sour and mild sweet taste.

No comments:

Post a Comment