Tindora Curry/Palya/Karmind
Ingredients:
Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the tindora. Using a large spoon keep stirring and flipping the tindora for 10 minutes. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the tindora are soft and a little crispy. Add vanghibath powder to the cooked tindora and mix thoroughly. Turn off the heat and the the tindora curry is ready to eat.
Cooking tips:
Use a couple more tbs of oil if the tindora sticks to the pan while cooking.
Serving tips:
Serve tindora curry with rice, rotis, pocket pits and breads.
Ingredients:
- 2 cups of diced tindora(1/8" thick cartwheel pieces)
- 1 tsp of salt
- 1 tbs of vanghibath powder
- 1/8 cup of corn oil
- 1 tsp of mustard seeds
- pinch of hingh(optional)
- pinch of turmeric(optional)
Heat oil in a pan on medium heat and splatter mustard seeds. Add hingh and turmeric and the tindora. Using a large spoon keep stirring and flipping the tindora for 10 minutes. Lower the heat add salt, mix well and cover with a lid. Continue to cook for a few minutes more till the tindora are soft and a little crispy. Add vanghibath powder to the cooked tindora and mix thoroughly. Turn off the heat and the the tindora curry is ready to eat.
Cooking tips:
Use a couple more tbs of oil if the tindora sticks to the pan while cooking.
Serving tips:
Serve tindora curry with rice, rotis, pocket pits and breads.
No comments:
Post a Comment