- 1/4kg tindli
- 12 garlic cloves
- a gooseberry size tamarind ball
- 5 red chillies
- salt to suit your taste
- a pinch of cumin seeds and mustard seeds for tempering
- 2 tbsp oil plus 1 tsp oil for tempering
Clean and cut the tindli into strips and fry in the oil along with the rest of the ingredients excluding the tempering ingredients.When cooled blend in a mixer without water or you may add a few spoons to soften it.Now heat a teaspoon of oil and add the mustard and cumin seeds till they splutter and release their aroma add it to the blended paste.Serves 3 and goes well with roti or steamed rice.
Note:Tindlis are widely available in India and often eaten as a curry fried or cooked in a gravy.This dish gives the common tindli a unique flavor.