Tindora with Mint Leaves

Dondakaya Pudina Kura

Ingredients:

Tindora 2 cups
Onion 1
Mint Leaves few sprigs
Fresh Green / Red Chiles 3
Ginger 1/2 inch piece
Garlic 2 pods
Coriander Powder 1 tsp
Turmeric Powder a pinch
Salt to taste

Talimpu:

Urad Dal 1 tsp
Cumin Seeds 1 tsp
Mustard Seeds 1 tsp
Asafoetida a pinch
Oil 1 tbsp

Method of preparation:

Wash, remove ends and chop tindora vertically thrice and horizontally once.
Peel and thinly slice the onion.
Wash and mince mint leaves.
Remove stems, wash and slit green chiles.
Peel and mince the ginger.
Peel and roughly chop garlic.

Heat oil in a pan, add all talimpu ingredients in order.
When dal changes color, add onion, minced ginger, garlic, turmeric and salt.
After a minute, stir in tindora and cook covered until tindora is soft.
Uncover and stir fry until any moisture is evaporated.
Stir in coriander powder and mint leaves.
Serve with steamed rice.

Notes: Don’t overcook tindora.

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