Saturday, July 23, 2011

Tindora Raita

1/2 cup thick yogurt
250 gms Tindora
1 small onion (Finely chopped)
3 green chillies (Halved)
1/2 Tomato (Chopped)
1 strand of Curry leaves
1/2 tsp Mustard seeds
1/4 tsp Urad dhal
1/2 tsp Turmeric powder
2 tbsp oil
salt to taste

  • Lightly beat the curd with a fork to smoothen and set aside.
  • Wash the tindora and nip both the ends. Slit it into two, length wise and slice them into long thin strips.
  • Boil the tindora strips in 2 cups water with a pinch of salt and turmeric powder until it is tender. Drain and keep aside.
  • Heat oil in a wok, splutter the mustard and urad dhal then add the onion, chiilies and curry leaves. Stir fry for 1 min.
  • Add the tomato, turmeric powder and salt. Cook till tomatoes are smashed, then add the boiled tindora.
  • Stir fry on high flame till tindora is roasted and crispy. Switch off the stove.
  • Once the cooked tindora content is completely cooled, add the beaten yogurt and mix well.
  • Serve as a side dish for Roti, Chappathi, naan, pulav.

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