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Friday, 1 June 2012

Achari Tindora


Tindora (Kovakkai) (cut into half, vertically) - 300 gms
Oil - 3 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tsp
Fennel seeds - 1 tsp
Asafoetida - a pinch
Mustard seeds - 1/2 tsp
Methi seeds - 1/4 tsp
Ginger (finely chopped) - 1 inch piece
Green chilli (chopped) - 3
Shallots (small onion) - 20 to 25
Turmeric powder - 1/2 tsp
Amchur powder - 1 tsp
Vinegar - 1 tbsp
Salt to taste


1. Heat oil in a non stick pan. Add mustard seeds, methi seeds and asafoetida. After sometime add ginger. When it changes its colour, add the shallots and tindora.
2. Add green chilli, salt and turmeric powder. Simmer it for some time.
3. In the mean time, dry roast coriander seeds, cumin seeds and fennel seeds. Grind it to fine powder. Keep this aside.
4. After some time, in the pan, add amchur powder and vinegar. Mix well. Lastly add the ground masala powder into it. Mix well and take it off from heat.
5. Serve it hot with roti.

Achari Tindora

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Happy Cooking!!

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