Tindora Raita

Ingredients:

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

Method:

• 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.