|Tindora||1⁄4 Pound, chopped into small pieces|
|Onions||1⁄4 Cup (4 tbs), chopped|
|Garlic ginger paste||1⁄2 Teaspoon|
|Mustard seeds||1⁄2 Teaspoon|
|Cumin seeds||1 Teaspoon (jeera)|
|Turmeric powder||1⁄4 Teaspoon|
|Chilly powder||To Taste|
|Dhaniya powder||1 Teaspoon|
|Coconut powder||1 Tablespoon|
Chop Tindoras into small square pieces or even into circular shape.
Heat 3 tbs oil in a wok, when hot, add mustard seeds & allow them to splutter. Then add jeera, onions & ginger garlic paste & saute until golden brown.
Add chopped Tindoras, cover & fry on low flame.
Add curry leaves, salt, chilly powder, turmeric & cover again. Mix well at regular intervals so that the Tindora does not get burnt. The frying will take approximately 25 minutes.
Lastly add coconut powder & remove from stove.