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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