{"id":5138,"date":"2013-12-10T19:07:18","date_gmt":"2013-12-11T03:07:18","guid":{"rendered":"http:\/\/mayabugs.com\/blog\/?p=5138"},"modified":"2014-04-22T14:48:00","modified_gmt":"2014-04-22T21:48:00","slug":"tindora-coconut-fry","status":"publish","type":"post","link":"https:\/\/mayabugs.com\/blog\/tindora-coconut-fry\/","title":{"rendered":"Tindora & Coconut Fry"},"content":{"rendered":"
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\"P1050538\"<\/p>\n

Love this tindora recipe because you cut the tindora into little rounds and add yummy browned onions! I found this recipe on\u00a0Sailu’s Kitchen<\/a>. Cutting the tindora is a little time consuming, but worth it.<\/p>\n

1 1\/2 tablespoons olive oil
\n1\/2 to 2 pounds tindora sliced crosswise into little rounds
\n1 1\/2 tablespoon more olive oil
\n1 teaspoon mustard seeds
\n1 teaspoon cumin seeds
\n10-12 curry leaves
\n1 large onion thinly sliced
\n1 teaspoon ginger paste
\n1 teaspoon turmeric
\n1 teaspoon red chili powder
\n1\/2 teaspoon coriander powder
\n1\/4 teaspoon garam masala
\n1\/4 cup grated coconut (fresh or frozen)
\nSalt<\/p>\n

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

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