Tindora Curry

Recipe by
Total Time:
30-45 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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Ingredients

  • 85 g - fresh ginger
  • Green chillies - 4
  • 450 g - fresh tindora
  • 60 ml - of cooking oil
  • 1/2 tsp cumin seeds
  • 1/2 tsp - black mustard seeds
  • 1/4 tsp - asafoetida
  • 2 tsp tomato puree
  • Salt to taste
  • 1/2 tsp - turmeric powder
  • 1 tsp - chilli powder
  • 1 tsp - garam masala
  • 4 tsp - of soya sauce
  • 300 ml - water
  • 1 - tomato

How to Make Tindora Curry

  • Grind garlic, ginger, and green chillies into a fine paste.
  • Cut each fresh tindora into four pieces.
  • Heat the oil in a large pan, add the cumin, black mustard and asafoetida. Fry for a few seconds.
  • Add the cut tindora, garlic and ginger paste, tomato puree, salt, turmeric powder, chilli powder, garam masala and soya sauce.
  • Stir and cook for 2 minutes.
  • Add the water bring to boil and simmer for about 7 minutes.
  • Transfer the contents to a serving dish and garnish with tomato.

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