Tindora Fry
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[Based on 8 users]
Author vahchef Yield No Value
Published Nov 30, 2007 Cooking Time 1 hour
Recipe Type Veg-Main Preparation Time 30 min
Ingredient Tindora Dondakai Standing Time 1 hour
Description: Tindora fry/ Dondakaya Vepudu is a very popular Andhra style preparation where the tindora vegetable are finely sliced deep fried and tempered with seasoning.


Recipe of Tindora Fry

Ingredient Name Quantity Unit
Coconut Pdr 1 Tablespoons
Chilli Pdr 1 Teaspoons
Broken Cashewnuts 1 Tablespoons
Urad Wash 1 Tablespoons
Channadal 1 Teaspoons
Cumin Seeds pinch
Red Chilli 1 Numbers
Mustard pinch
Oil 1 Tablespoons
Tindora 1 Lbs
Turmeric pinch
Hing ( Optional) pinch
Chopped Coriander 1 Bunch
Chopped Gr Chilli (optionalzz0 2 Numbers
Curry Leaves 1 Springs

Directions

  1.   fry thinly sliced tindora and keep asideheat oil add tempering of red chilli , mustard,cumin,channadal,urad wash,broken cashew,curry leaves,add salt ,chilli pdr ,turmeric,coconut pdr and saute add fried tindora and toss serve hot with chapati ,rice
Posted Nov 30, 2007

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5 Comments

vijayalakshmi Zameer Mulla Jan 17, 2011
Excellent methood made from others cooking way. Just two days before onlyI came to know your
website when I notiicing thewebsite of Mas. Chef Mr.S.Kapoor. Immdly I clik the Vahrehvah site then continously and interestingly watch your all video clips. thanks lot. I will prepare your dishes one by one. thanks lot.

Vijaya, IRMA, ANAND, GUJARAT, INDIA

pooja Dec 1, 2009
why is it not show the amount of ingredients required.
Thanks

ANITA Jan 31, 2009
Great Recipe- can be further enhanced by roasting and grinding together 2 T chenna dhall,2 T udad dhall,2 t cumin seeds,4-5 methi seeds, hing, red chillies. This masala can also be bottled for all other veggies. Coconut is also grate!

BANU Dec 3, 2008
Dear Sir,

How make cocount powder at home ?

Regards,


Banu

C.Gargc May 30, 2008
Excellent recipe. I make this whenever we have our "south Indian night" Its so wonderful with curd rice, and sambar.
The only thing I do differently, is that, I slice the tindora into fourths, and steam until tender, instead of frying. The taste is amazing, and healthier too.

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