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Thursday, September 9, 2010

Tindora pachadi/dondakaya pachadi

  •  Tindora: about 25
  • Green chilles: 5
  • Cumin seeds: 1/2 tsp
  • Garlic cloves :2

  • few curry leaves

  • tamarind paste – 3 tsps

  • jaggery/sugar: 1/4th tsp (optional)

  • salt to taste
Seasoning ingredients.
  • oil: 2 tsp
  • red chilli: 1
  • mustard seeds: 1/4 tsp
  • cumin seeds 1/4 tsp
  • urud dal: 1/2tsp
  • chann dal: 1/2 tsp
  • curry leaves
 Method :

Wash the tindora and cut the edges off. Cut the tindora to small pieces.

Slit the green chilles.In a pan put the cumin seeds and fry for few seconds. Remove.

In the same pan, add some oil, green chilles, curry leaves and the tindora. Add some salt and cook till the vegetable becomes soft. Cool completely.

Take a mixer, add the cumin seeds and run it for few seconds. Then add the sauteed tindora, garlic cloves, tamarind paste and salt. Grind till soft. Check the seasonings.

Do the talimpu (popu/tadka) with a tsp of oil, bit of mustard seeds, 1/2 tsp each of chana dal, urad dal and cumin. Also add few curry leaves and hing.

Mix the tadka with pachadi and serve it with chapathi or white rice.


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