Tindli in Oil

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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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.

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