Tindora Fry

Well, as promised! Here's that first blog.
I love fried food. I know it isn't good for me, but it's still delicious.
One of my all time favorites is Tindora (Dondakai) Fry.
Here's the version mom taught me, with a few modifications made by my husband.

INGREDIENTS

Tindora - 1/2 lb

Tumeric - a pinch

Salt - to taste

Chilli Powder - to taste

Oil

TADKA

Mustard Seeds

Cumin Seeds

Urad Dal

Channa Dal

MASALA

Garam Masala - 1 tbsp

Cumin Powder - 1 tbsp

Coriander (Dhania) Powder - 1 tbsp

PREPARATION

I usually like to take time on the weekends to chop up all my vegetables and freeze them. This way I can pick what I want during the week and use it without the hassle of chopping the vegetables.

I generally chop the tindora fine, so that it fries better, but since my husband and I have taken to eating rotis and fries don't go well with that, I decided to make rounds this time.

After I take the tindora out of the freezer, give it a good wash under warm water, this will help separate the pieces.

In a pan, add about 2 tbsp of oil, on medium heat. When the oil is heated add the tadka ingredients. Once the mustard seeds splutter and the dals brown, add the tindora pieces. For faster cooking, put the tindora in the microwave for about 5 mins.

Cover the pan immediately, so that the water from the frozen tindora doesn't splatter every where. Once the water has reduced, the lid can be removed and you can now fry the curry.

If you like a wet curry, you can keep the lid on for the entire process.

Once the pieces brown, add tumeric, salt, chilli powder and mix well.

For those who like the masala taste, you can also add the masala ingredients to your liking.

The end product will look something like the first picture.

Serve with roti or rice.