Friday, February 23, 2018


I learnt this recipe from my friend Shanthi. It stays good for a week when refrigerated. Goes well with idli, dosai or even with rice. We generally make stir fry out of this. I make subzi for roti with this tindora. will post that  recipe soon.


Kovaikai / Tindora   250 gms
Onion - 1 big
Garlic - 5 to 6 pods
Tomato 1 big
Tamarind - one small goose berry size
Red chili - 4 to 5
Oil  - 2 to 3 tsp
Mustard seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - few


In a pressure pan add 1 tsp of oil , add chopped onions, red chili and garlic. Saute well.

Add Tomatoes to that and cook well.

 Add the chopped kovaikai/ Tindora to that . Saute for 2 to 3 minutes. Add water to that and pressure cook for 3 whistles

After it cools down, ground to a paste. 
Heat 1 tsp of oil and add mustard seeds and urad dhall and temper the chutney.

Note: If you want to keep it like a thokku,  in a kadai add 2 tsp oil and add mustard seeds, and urad dhal and add the grounded paste and saute well.


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