Love this tindora recipe because you cut the tindora into little rounds and add yummy browned onions! I found this recipe on Sailu’s Kitchen. Cutting the tindora is a little time consuming, but worth it.

1 1/2 tablespoons olive oil
1/2 to 2 pounds tindora sliced crosswise into little rounds
1 1/2 tablespoon more olive oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
10-12 curry leaves
1 large onion thinly sliced
1 teaspoon ginger paste
1 teaspoon turmeric
1 teaspoon red chili powder
1/2 teaspoon coriander powder
1/4 teaspoon garam masala
1/4 cup grated coconut (fresh or frozen)
Salt

1. Heat a medium stock pan with olive oil. Add tindora and cook over medium high heat stirring often for 15-20 minutes.
2. Meanwhile heat the rest of the oil in another skillet and add the mustard seeds and cumin seeds. Once the mustard seeds pop, add the curry leaves for a few seconds, then add the onions. Saute the onions until browned and translucent.
3. Add the onion, ginger paste, turmeric, chili powder, coriander, garam masala, coconut and salt to the tindora.
4. Continue cooking for 15-20 minutes until the tindora is tender stirring every once in the while.