Other names are: Tindora, dondakaya, tendli, kovakkai. One of the benefits of the Tindora vegetable is that it helps lower blood sugar and is great for diabetics.
Ingredients:
- 250 gm Tondli
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt to taste
- 1 tsp turmeric powder
- ¼ tsp hing
Dry roasted powder:
- Curry leaves-as many as you want
- ¼ cup raw peanuts
- 1 tbs coriander seeds
- 1 tsp cumin seeds
- 1 tbs chana dal
- 1 tsp urad dal
- 2-3 dried red chilies
- Dry roast chana dal, urad dal until changes color and transfer to the plate
- In the same pan, add coriander seeds, cumin seeds, red chilies and roast until color changes
- Transfer to the plate
- In the same pan, add ½ tsp oil and add peanuts and shallow fry them until spots appear or they change color. Transfer them to plate
- Lastly, add curry leaves and fry them until they become crispy
- Let all the ingredients cool down
- Ground them to a coarse powder and keep aside
Method:
- Wash tondli in water and drain the excess water.
- Then thinly slice off the top and bottom ends and discard them. Slice the tondli into vertical four pieces.
- Heat oil in a pan. Once the oil is hot, add mustard seeds, hing, and cumin seeds and let them crackle for a few seconds.
- Add sliced tondli to it, mix well
- Cover the pan and cook for 8-10 minutes until tindora is slightly softened. They taste good when slightly crunchy.
- Add turmeric powder, salt, and mix well.
- Once tondli pieces become soft, add the dry roasted powder to it
- Mix it all together and adjust the salt
- Turn off the flame.
- Enjoy it with rice.
Back to Savi’s Kitchen!