INGREDIENTS: Dhondakaya (tindora), Salt, Oil, Jaggery (bellam), Tamarind, Turmeric, Onion, Green chillies, Ginger garlic paste, Dhaniya (coriander seeds), Coconut, Seasame seeds (nuvvulu), Curry leaves, Red chillies, Cinnamon (dalchina chekka), Cloves


PREPARATION:
  • Half boil tindoras, cool it and cut the corner edges
  • Now make a slit as plus shape for stuffing
  • Make sure that one corner is strong without cuts
  • For stuffing:
  • Place a frying pan on flame
  • Heat a spoon of oil, add dhaniya seeds, smalll piece of cinnamon, 2 cloves, few seasame seeds 
  • Fry in low flame without burning, take out and cool
  • Now in the same pan add a spoon of oil 
  • Fry well cut onions, green chillies,dry coconut, toss for few minutes
  • Turn off flame, cool the ingredients
  • Now make paste for stuffing
  • In a mixy jar , add fried onions, coconut, green chilly, seasame seeds, cloves, cinnamon, dhaniya, pinch of salt, turmeric, jaggery, tamarind, ginger garlic paste
  • Grind all the ingredients into fine paste
  • Now take the grinded paste, stuff in it cut tindoras
  • Repeat this for all half boiled tindoras
  • Place frying pan on flame, heat 4-5 spoons of oil
  • Add curry leaves, red chillies and toss for a while
  • Now place stuffed tindoras one by one, all in the pan 
  • Start cooking by closing the lid
  • Takes around 25-30 minutes to cook
  • Mean while in between every 5 minutes, open the lid and start turning to cook evenly all the sides
  • At last 5 minutes, add the left out grinded mix (if left) and cook
  • Finally dish out and garnish
  • Stuffed tindora is ready to serve now
  • Goes well with rice

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