Tindora Fry With Wheat Flour

Prep Time: 15min
Cook Time: 25min
Total Time: 40min
Yield: 4-5 Servings

Ingredients

500 Grams Tindora/Dondakaya
1 Tspn Red Chilli Powder
3/4 Tspn Gingergarlic Paste
Salt to Taste
1/8 Tspn Turmeric Powder
1 Tspn Coriander(Dhania) Powder
1/2 Tspn Cumin(Jeera) Seeds
1/2 Tspn Mustard(Avaalu) Seeds
Few Curry Leaves(Karivepaku)
1/3 Cup Peanuts/Groundnuts
1/4 Tspn Garam Masala Powder (optional)
1 Tspn Dry Coconut Powder
2 Tblspn Whole Wheat Flour(Atta)
2 Tblspn Oil

Directions

• Wash tindora under running water & drain. Chop off the ends & slice them into thin circles.
• Heat oil in a pan on a medium flame; add cumin seeds, mustard seeds, groundnuts & saute it for 2-3 minutes or until groundnuts turn light crisp. 

• Add gingergarlic paste & saute for a minute. Now add red chilli powder, turmeric powder, coriander powder, salt, garam masala powder & saute for another minute. Add chopped tindora, curry leaves & mix well. 

• Cover with a lid & on a medium-low flame; saute for 15-20 minutes or until tindora turns soft. 
• Finally add dry coconut powder, whole wheat flour & cook for another 3-4 minutes by stirring occasionally.

• Turn off the flame & serve with rice or roti.

Note: You can also use gram flour/besan instead of whole wheat flour.