Ingredients
250gms tindora / gherkins / tendle
1 onion finely chopped
2 green chillies
1/4 tsp turmeric powder
1/2 tbsp red chlli powder
1 tsp coriander powder
1/2 tsp cumin powder
2 sprigs of curry leaves
1 tsp ginger garlic paste
3 red chillies
4-5 methi seeds
1/4 tsp cumin seeds
1/2 tsp mustard seeds
2-3 tbsp oil
Salt to taste
Tamarind paste to taste
Jaggery to taste (optional)
Chopped coriander leaves
For the masala paste:
2 tbsp grated, roasted dry coconut or coconut powder
1 tbsp roasted til/ sesame seeds
1 tbsp roasted peanuts
Make a paste of the above ingredients adding little water and keep aside.
Procedure
Wash and cut the ends of tindora, slit into 2 or 4 lengthwise, apply little salt and keep aside for 10 mins
After 10 mins deep fry the tindora and keep aside
In a pan heat oil, add mustard, once it starts crackling add curry leaves, methi seeds and cumin seeds and fry for a second
Add green chillies and chopped onions, saute till they turn transparent
Add turmeric powder, ginger garlic paste and fry till raw smell goes
Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a second
Add the ground masala paste, tamarind pulp, jaggery,1/2 cup water and cook on a slow flame for 10 mins
Once it comes to boil add the fried tindora, chopped coriander, salt to taste
Cook in a slow flame for another 5 mins
Serve hot with Rotis.
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