Tindoora Fry

Difficulty Rating 2 (Special Ingredient needed)

Tindora – 1 lb.
Red Chilly powder – 3 tsp.

Rasam powder – 3 tsp.
Turmeric powder – 1 tsp.
Amchur(dry mango) powder – 1 tsp. (optional)
Salt to taste

Oil as needed
Mustard seeds - ½ tsp.
Urad Daal - ½ tsp.
Curry leaves - 3 to 4 (optional)

1.  Wash and remove top & bottom of the tindoora. Cut them lengthwise into quarters.

2.  In a bowl mix tindoora with salt, amchur, chilly and turmeric powder.

3.  Set it aside for 15-30 minutes.

4.  Heat a pan with oil, mustard, urad daal. When mustard starts to splutter, add curry leaves and the tindoora mixture and stir. 

5.  Let it fry covered at medium heat for around 10mins. 

6.  Once the tindoora is cooked, open the lid and fry for about 15mins in low-medium heat until it is dry.

7. Serve it with rice or chapathi