Tindora curry

I have prepared fry with tindora, and had no knowledge of doing curry with that. My neighbor often do this, then started doing her method. This curry is very rich in taste and can be a side for any rice or roti's.

Whenever my mom prepares variety rice the side will be papad, vathal or raitha depending upon the dish. But nowadays we need side for any rice. I usually prepare less spice in the variety rice and add more in side, so that the kids can have the main dish with raitha.This tindora curry is perfect side for carrot rice

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Ingredients:

• Tindora - 3 cups
• Onion (big) - 1
• Tamarind - 2 tbsp (or a small ball size)
• Salt - as per taste
• Oil - 2 tbsp

To grind:

• Peanuts - 1/4 cup
• Cashew - 1 tbsp
• Bengal gram - 3 tsp
• Red chilly - 7
• Cumin seeds - 1 tsp

 Method:

Chop the onion finely. Slit the tindora into lengthwise, only 3/4 part. Don't cut it fully. Soak the tamarind and extract 1 cup of water from it.

Heat a medium skillet pan and dry roast ingredients given to grind. After it has roasted to golden color, cool and grind it to a paste by adding little water. (say 1/2 cup)

Heat the sauce pan with 3 tbsp of oil, add the onions and fry till pinkish. Add the slitted tindora. Fry for 3 minutes in a medium flame. Add tamarind water, salt and the paste and cover with a lid. Cook till the oil separates.If it is too thick add 1 cup of water and boil further Garnish with cilantro.

Note:

• My red chilly was not so spicy so added 7, add depending on the spice of chilly . Or you can use 1 tsp of red chilly powder too.