Monday, February 16, 2009

Tindli Chutney ( Dondakai pachchadi)

  • 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.

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