Sour Tindora

Pulusu Dondakaya.

Tindora / Dondakaya / Gherkin is either chopped horizontally or vertically. Oil is tempered with spices and tindora is fried till light brown in color. Then ground tamarind paste is added and briefly cooked. Sour tindora is generally served with dal rice or yogurt rice.
Makes: around 2 Servings of Sour Tindora.

Ingredients:

Tindora 20 – 25
Tamarind 1 inch Ball
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Wash tindora under fresh water.
Remove ends and chop tindora into thick circles.
Remove stems, wash and roughly chop green chiles.

Soak tamarind in a tbsp or more of water and extract thick pulp.
Grind tamarind, green chiles, cumin seeds and salt into paste.

Heat oil in a pan, add all talimpu ingredients in order.
Then stir in chopped tindora and salt.
Cook covered for few minutes until tindora is little soft.
Uncover and fry till tindora turns light brown around the edges.
Stir in tamarind green chile paste and cook for another minute or two.
Serve sour tindora with plain steamed rice or with dal rice.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust the sourness if the curry with tamarind.
Variations: You can also add chopped cilantro while grinding the green chiles. Lemon juice can also be added in place of the tamarind.
Other Names: Sour Tindora, Pulusu Dondakaya.

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Tindora in Lemon Juice

Oora Vesina Dondakayalu.

Tendli can be pickled just like carrots and green chiles. Tindora is cut into strips and soaked in lemon juice till they mature and turn acidic. Green chiles can also be added in the same jar for heat. Pickled tendli are generally eaten with rice mixed with some sort of dal / dhal or with yogurt rice.
Makes: around 1 1/2 Cups of Tendli in Lemon Juice.

Ingredients:

Tindora 10
Fresh Lemon Juice 1/2 Cup
Green Chiles 3 – 5
Salt 1 tsp app. or as required

Method of preparation:

Peel, remove little bit of both ends, wash and pat dry the tindora.
Chop the tindora vertically twice.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

In a non reactive jar, add lemon juice and salt.
Stir to dissolve the salt.
Then add sliced tindora and green chiles.
Leave the tindora to mature for good 6 – 8 hours.
The tindora lose their green color just like green chiles do.
Serve pickled tindora with dal rice or with yogurt rice.
Notes: Make sure not to add too much salt.

Suggestions: If there is too much salt in the jar, stir in more lemon juice. Make sure to choose tender green chiles for milder spice level.
Variations: You can also pickle the mango ginger and carrots in similar way.
Other Names: Tindora in Lemon Juice, Pickled Tindora, Oora Vesina Dondakayalu.

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