thondekai palya | manoli palya | tindora cashew nut sabzi
Hebbar's Kitchen
Hebbar's Kitchen
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Ingredients

  • 5 mins Cook time
  • 20 mins Total time
  • 25 mins thondekai palya
  • 250 gms tindora
  • 1 cup grated coconut
  • 2 tbsp mustard seeds / rai 4 dried red chilli / lal mirch 1 tbsp jaggery 1 tbsp channa dal / split skinned bengal gram 1 tbsp urad dal / split black gram lentils 10 curry leaves / kadi patta pinch hing / asafoetida 1 tsp turmeric powder / haldi salt to taste Instructions cut the thondekai / tindora into thin long slices. heat the oil in a big pan. add 1 tsp black mustard seeds and let it splutter. now add urad dal, curry leaves, channa daal, hing and fry till it turns golden brown. now add the cashew nuts and fry. reduce the flame and stir everything. take care not to burn anything now add sliced tindora and stir once. add jaggery and salt to taste. add turmeric and ½ cup of water and mix everything well. now cover and cook in low flame for 15 to 20 minutes some varieties of tindora might take a little longer to cook. if it’s not cooked even after 15 minutes, add a little more water and continue to cook with the lid on. make sure not to overcook the tindora though. both the tindora and cashew nuts should be soft but slightly crunchy. meanwhile prepare the masala, coarsely grind coconut, red chiiles along with a tsp of mustard seeds. do not add any water, the masala should be dry. when the tindora / manoli are well cooked and all the water has been absorbed completely, it is time to add the ground masala and mix well. stir for some time and turn off the flame. serve hot with rice. 3.5.3208
  • 1 tsp black mustard seeds and let it splutter. now add urad dal, channa daal, hing and fry till it turns golden brown. ( also add curry leaves)

Instructions

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