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)
- Heat a medium stock pan with olive oil. Add tindora and cook over medium high heat stirring often for 15-20 minutes.
- 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.
- Add the onion, ginger paste, turmeric, chili powder, coriander, garam masala, coconut and salt to the tindora.
- Continue cooking for 15-20 minutes until the tindora is tender stirring every once in the while.