Tindora curry

Name: Tindora curry
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp sesame seed; 1 tbsp coconut; 1 tbsp peanut; 1/4 tsp Mustard seed; 1/4 tsp cumin seed; 2 red chilli; 1 tsp ginger garlic paste; 1/8 tsp methi seeds; 1 tsp coriander powder; 1/2 tsp cumin powder; 5-6 curry leaves; 1 large Onion; 1/4 cup chopped mint; 1/4 cup coriander leaves; 1/4 cup Tamarind juice; 1 piece jaggery; 250 gm tindora; 2 tbs pea; to taste Salt; as needed Oil

Chhaya Raghuvanshi @cook_14185032

Mysore

#curry
Post 2

Chhaya Raghuvanshi @cook_14185032

Mysore

#curry
Post 2

Saved

Ingredients

2 servings

1 tbspsesame seed
1 tbspcoconut
1 tbsppeanut
1/4 tspMustard seed
1/4 tspcumin seed
2red chilli
1 tspginger garlic paste
1/8 tspmethi seeds
1 tspcoriander powder
1/2 tspcumin powder
5-6curry leaves
1large Onion
1/4 cupchopped mint
1/4 cupcoriander leaves
1/4 cupTamarind juice
1 piecejaggery
250 gmtindora
2 tbspea
to tasteSalt
as neededOil

Saved

Steps

1

Heat the pan, dry roast peanuts, coconut along with sesame seeds on low flame. put into blander, add water and make a paste. Set a side.
2

Give a half slit in between tindora and fry them till they become 90% cooked.
3

Heat the pan add 2 tbs oil, add cumin, mustard seeds,methi seeds, let then sizzle, now add red chillies, and curry leaves, add sliced onion, saute them 1 min. Now add ginger garlic paste, salt, cook them till onion become brown in colour.
4

Then add turmeric powder, coriander powder, red chilli powder, cumin powder, mix well then add prepared paste, and water mix it like a thin paste.
5

Cook this for 30 min. on low flame. Then add chopped mint and coriander leaves, cook for few more minutes,
6

Now add tamarind juice and jaggery, mix well, once it boiled, add tindora, and pea, cook it another 4 to 5 min on medium flame.
7

Serve this curry with rice or roti.