Thursday, April 19, 2012
Mangalore cuisine-----------Thondekai/ Tindora palya(subzi)
1/2 kg Tindora/Thondekai/Ivi gaurd
1/4 cup fresh grated coconut
3-5 red chilies
pinch of mustard seeds
1 tbsp oil
1/4 tsp turmeric powder
1 tsp oil
1/4 tsp mustard secds
pinch of asafoetida
1/4 tsp urad dal
1/4 cup broken cashews
Take a pan add tsp oil ,add seasoning and when mustard start spluttering add coconut masala and fry on low flame.when it is fried nicely remove from pan.
Now add turmeric powder,jaggary and stir nicely.now cover the pan and let the thondekai cook on low flame checking and stirring in between.
If you feel this little longer time you can pressure cook thondekai,but the texture and taste differs a little.
When the tindora is cooked add salt and the fried masala and stir properly.let it cook for few more minutes.