Ingredients

• 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.