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Author anubond101 Yield No Value
Published Sep 8, 2012 Cooking Time 25 Minutes
Recipe Type Veg-Main Preparation Time 19 Minutes
Ingredient Tindora Dondakai Standing Time 25 Minutes

A typical stuffed tindora masala dish from the Maharashtrian cuisine.


Ingredient Name Quantity Unit
Salt To Taste
Jaggery 1 Tablespoons
Garam Masala Powder (optional) 1 Teaspoons
Goda Masala 1 Teaspoons
Red Chilli Powder 1 Teaspoons
Turmeric Powder 1/2 Teaspoons
Hing (asafoetida) Pinch
Green Chillies, Chopped 2-3 Numbers
Curry Leaves few Springs
Cumin Seeds 1/2 Teaspoons
Mustard Seeds 1/2 Teaspoons
Oil 2 Tablespoons
Tindora Or Gherkins 250 Grams
Ground Fresh Coconut 1 Tablespoons
Sesame Seeds Powder, Roasted 1 Tablespoons
Roasted Peanut Powder 1 Tablespoons
Coriander Leaves few Springs


Heat 2 tbsp of oil in hot pan, add mustard seeds and when they start crackling, add curry leaves and chopped green chillies. Reduce the flame and add hing, turmeric powder, red chilli powder, goda masala and garam masala (optional). When the masalas get slightly cooked, add the tindora pieces (cut both ends and make a small slit on one end – shown in video). Add jaggery, salt to taste and mix well. Cover the pan with a lid and cook for few minutes. After 5 minutes, remove the lid and add 1 tbsp of ground coconut, roasted sesame seeds powder, roasted peanut powder and mix all the ingredients gently. Simmer the flame and cook for about 5 minutes until the gravy becomes thick. Finally add chopped coriander, cover and cook for 2 minutes. Switch off the flame and serve.

Recipe Tips

Boil the tindora in water for about 15 – 20 minutes until they are cooked and add to this dish. You can also add raw ones.
Posted Sep 8, 2012

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