Uma Devi Ramachandra
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400g - tindli (dondakaya in Telugu), cut vertically into (not very thin) stripes
onion, medium, cut into small pieces
1.5 tsp - red chilli powder
Turmeric, a pinch
2 tbsp - oil
1 tsp - coriander powder
6 pods - peeled, crushed garlic
8 curry leaves
2 tsp - chopped, coriander
1 tbsp - fresh coconut, grated
(desiccated coconut powder if fresh is not available)
How to Make Tindli fry
Heat oil, add onions with a little salt and curry leaves.
Fry till onion changes colour, becomes a bit soft.
Add tindli pieces. Sprinkle a few drops of water and a pinch of haldi. Cover and simmer for 4 to 5 minutes, stirring once or twice.
Remove lid, add coriander powder, chilli powder, crushed garlic and some salt. Mix well and simmer (without lid) stirring now and then till tindli is cooked and curry becomes dry.
Sprinkle coconut and chopped coriander, mix well and remove.
Serve this curry as side dish with rice/chapatti/puri.
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