Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari

Share
7 Ratings
3 Reviews
Print
Recipe By Vahchef
30 m
2 servings
232 Cals

Lamb Pepper Chops Curry Style

Mutton Pepper Chops is a delicious Indian recipe served as a Curries. This easy ready to ...

Easy Chicken Curry With Onion Tomato Gravy 1

Easy Chicken Curry with Onion Tomato Gravy is a way for the Indian food made convenient....

Mint And Baby Corn Curry

Baby corn mint curry is a delicious Indian recipe. It is an aromatic combination of flav...

Green Papaya Sour Curry

Green Papaya Sour Curry, Making:Take a pan and add peanuts, sesame seeds and roast it.Now...

Pineapple Kadi Ananas Kadi

A simple yet delicious kadi made with pineapple pieces cooked in coconut milk and spices....

Szechuan Paneer

This easy recipe uses previously prepared Indo Chinese Szechuan sauce that can be made ah...

Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari Recipe, vargoli Sabji, How To Make Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari Recipe

Name: Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

There are so many different names for this vegetable, giloda in Gujarati, tindora in Hindi, tondli in Marathi, tendli in Konkani, kovakkai in Malayalam and Tamil, dondakaya in Telugu, tondekayi in Kannada and toruli in Bengali.

About Recipe

Dondakai koora, Kovaikai Kuzhambu, Tindora torkari

How to make Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

(7 ratings)

3 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 2 persons
Published date : February 08, 2019

Ingredients used in Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari
• Grated coconut - ½ cup.
• Salt - to taste.
• Onion chopped - 1 number.
• Curry leaves - 2 springs.
• Hing - 1 pinch.
• Green chilly - 2 numbers.
• Red chilly - 3 numbers.
• Coconut oil - 2 tablespoons.
• Cashew nut - 50 grams.
• Tindora (tendli) - 250 grams.
• Coriander leaves - 1 bunch.
• Mustard seeds - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Urad dal - 1 tablespoon.
• Ginger (chopped) - 1 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
Method:
Heat water in a pan add salt and Tindora(cut into lengthwise), cashew nuts cook it for 5 minutes in a slow flame, after that switch off the flame and keep it aside. Heat coconut oil in a pan add red chilly, mustard seeds, cumin seeds, urad dal, add chopped ginger, green chilly, hing, curry leaves, chopped onions, salt and mix it. Once the onions are cooked in this add boiled Tindora and cashew nuts, saute this and add grated coconut mix it and put the lid on cook for 1 minute, then switch off the flame and add coriander leaves, serve it.