Tindora (Coccinea) sabzi Dry

 

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Dish Name: Tindora sabzi

What we need:

  • oil-1/4 cup
  • Curry leaves-5-6
  • Mustard seeds-1 tsp
  • Tindora -250 gms,cut length wise or roundels
  • Onion-2 finely chopped
  • Tomato-1 small ,finely chopped(optional)
  • Ginger garlic paste-   1/2 tsp
  • Tamarind pulp-1/2 tbsp
  • Red chilly powder-1 tsp
  • Turmeric-1/2 tsp
  • Jaggery -1 tbsp,grated
  • Dhania (coriander powder)-1 tsp
  • Coriander leaves- 1/4 cup ,chopped
  • Salt to taste
  • Freshly scraped coconut to garnish(optional)

How we make:

In a cooker ,Heat oil.

  • Add mustard and let it splutter.
  • Add curry leaves ,ginger garlic paste,onions and sauté it.
  • When onions become transparent ,add dry masalas and sauté again.
  • Add tomatoes and stir for about 5 mins and close the lid
  • When masala leaves oil ,add the Tindora’s
  • Add salt and tamarind .Tindora generally has tangy flavor so we add jaggery in order to balance the taste.U can skip if u don’t like sweet and tangy flavoured veggy.
  • Now pour in some water to pressure cook the Tindora. Close the lid and pressure cook for 2 whistles.
  • Before serving, garnish it with scraped fresh coconut and dhania leaves.

Ready to serve with chapati, roti,phulka or as a side dish for dal rice.

Total time spent:30 mins

You can also skip adding one of the ingredients i.e either tomato or tamarind pulp if you prefer enjoying the recipe less tangy and more spicy.

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