Apple Pie
May 30, 2012
Fried Rice
May 30, 2012

Preparation time: 30 min

Servings: 3-4


  • 1/2 kg Thondekayi / Tinodora  chopped lenghtwise
  • Pinch of Hing/asafoetida
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Mustard seeds
  • few Curry leaves
  • 2 tsp Oil

for grinding:

  • 1/2 cup grated Coconut
  • 1 1/2 tsp whole Coriander
  • 1 tsp Jeera/Cumin
  • 4-5 whole Red Chilies ( to taste)
  • 1/2 tsp Tamarind extract
  • Salt to taste


  • Heat the Oil in a pan. Add the Mustard seeds, once you hear the spluttering sound ass curry leaves, Turmeric and Hing. Saute for 20 sec.
  • Then add the chopped Tindora. Saute for 5 min. Do not add water.
  • In the mean while roast whole Coriander, Cumin and Red Chilies in 1/4 tsp Oil.
  • Now grind the roasted spices with grated Coconut and Tamarind Juice and little water  into smooth paste.
  • Add the ground mixture to Tindora containing pan. Add salt to taste and about half cup of water. Cover and cook for about 5-6 min.
  • Then take off the lid and cook until tindora pieces get dry as you see in the pic.
  • Serve with Chapati or plain rice and Dal or Rasam.

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