thondekai palya | manoli palya | tindora sabzi
thondekai palya | manoli palya | tindora cashew nut sabzi
Servings 3 Servings
Ingredients
- 15 tindora / thondekai slit lengthwise
- 10-15 cashews
- ½ tsp turmeric powder
- 1 tbsp jaggery
- salt to taste
for masala:
- 1 cup grated coconut
- 1 tsp mustard seeds
- 4 dried red chilli
for tempering:
- 1 tsp mustard seeds
- 1 tsp channa dal
- 1 tsp urad dal
- 10 curry leaves optional
- pinch hing / asafoetida
Instructions
- cut the thondekai / tindora into thin long slices.
- heat the oil in a big pan. add mustard seeds and let it splutter. now add urad dal, channa daal, hing and fry.
- now add the cashew nuts and fry. reduce the flame.
- now add sliced tindora and stir once.
- add jaggery and salt to taste.
- add turmeric and ½ cup of water and mix everything well. now cover and cook in low flame for 15 to 20 minutes.
- in a blender, grind coconut, red chillies along with 1 tsp of mustard seeds. do not add any water, the masala should be dry.
- when the tindora / manoli are well cooked, add the ground masala and mix well.
- stir for some time and turn off the flame.
- serve hot with rice.