| No. of servings: 4 | |
| Preparation Time: 15 mins | Cook Time: 15 mins |
Simple, different and delicious, is how this dish can be described! Without much of a procedure, this one-pot entree can be whipped up in no time. This is bound to become a favorite among children.
Ingredients:
- Tindora - 1 lb
- Grated fresh coconut - 1.5 cups
- Sambar powder - 2 tsp
- Salt
- Tamarind paste - 1.5 tsp
- Jaggery (or) brown sugar - 1 small lime size (or) 2 tsp
- Mustard seeds - 1 tsp
- Curry leaves - 2 stalks (optional)
- Asafoetida - 2 pinches
Method:
- Wash the tindora and remove the tip and stalk from the ends (see picture)
- Slit each one from the tip, almost to the top without separating the pieces from the stalk side (see picture)
- Mix the grated coconut, sambar powder and salt together with hand
- Stuff this into each tindora slit individually (see picture)
- Take a little oil in a cooker vessel, and splutter mustard seeds. asafoetida and curry leaves
- Gently place the stuffed tindora into the vessel
- Sprinkle any remaining stuffing on top of the vegetable
- In a cup of water, stir in the tamarind paste, jaggery/sugar and a little salt
- Pour it all over the stuffed vegetable
- Add a little more water if needed
- Cover and pressure cook ('Pressure' mode for 6 mins in IP)
- When done, gently toss the tindora in the gravy
- Serve hot with rice or roti. This works best with hot rice
Tips and Tricks:
- It is essential to identify the tip and the stalk side of the tindora correctly. Since it is very tiny and they look almost similar, it is easy to end up cutting from the wrong end (see picture for hints)
- The stalk side has a couple millimetres of thicker flesh. So it will not fall apart upon slitting from the tip
Pictures:
Final Outcome:
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