Tindli in Oil
Tindli in Oil
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300g - Tindli
2 - Onion paste
1 tbsp - Coriander leaves
2 tsp - Ginger and garlic paste
1 tsp - Jeera powder
1 tsp - Coriander powder
2 pinches - Turmeric powder
2.5 tsp - Red chilly powder
1 tbsp - Tomato puree
1 tsp - Tamarind paste
2 - Cloves
1 - Cinnamon
15 - Curry leaves
3 tbsp - Oil
6 - Peppercorns, crushed (optional)
Salt to taste
How to Make Tindli in Oil
Slit tindli into four with vertical slits (only 3/4th length of tindli is to be cut, keeping it as a bunch).
Heat 1 tbsp of oil and fry tindli till it is almost 3/4th done.
Sprinkle 2 pinches of salt. Remove and keep them aside.
Add remaining oil to the pan, put cloves, cinnamon, curry leaves and stir.
Add paste of onion and coriander, fry for 1-2 min or till raw smell disappears.
Add garlic ginger paste and fry for 1 min.
Add all powders one by one, mix well and fry for 1 min.
Now add tomato puree, tamarind paste, salt and fried tindli.
Mix thoroughly and let it simmer with a lid for 3-4 mins, till oil separates (usually no water is required).
Add water if necessary and if you want thin gravy.
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