Thursday, April 19, 2012

Mangalore cuisine-----------Thondekai/ Tindora palya(subzi)

This is a very simple yet very delicious and healthy today i am sharing mangalore style curry which goes very well rice and also chapati.

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
curry leaves
pinch of asafoetida
1/4 tsp urad dal
1/4 cup broken cashews

Wash ,clean the tindora nicely.there are two ways of cutting this vegetable ,in my house they like when its cut very thin lengthwise.

dry ground coconut,red chilies and mustard seedsinto smooth paste.
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 1 tbsp of oil and when oil is hot add cut thondekai  and stir them properly.
Now add turmeric powder,jaggary and stir 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.

Your tasty thondekai is ready and goes well with rice and chapati too.

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