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Wednesday, August 4, 2010

Tindora (Kovakai) sabji


Tindora (Kovakai): 1/2 pound (Slit in the middle)
Mustard seeds: 1 teaspoon
Cumin seeds: 1 teaspoon
Urad dhaal: 1 teaspoon
Red chilli flakes: 1/2 teaspoon
Dhaniya powder: 2 teaspoon
Curry leaves: few leaves


Step1: Take a large pan and deep fry tindora with generous quantity of oil.
Step2: Add 2 teaspoon of dhaniya powder and toss well.
Step3: Season with mustard seeds, cumin seeds, urad dhall, red chilli flakes and curry leaves.

Serve hot with rotis...

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