The varieties of Indian veggies (as they call it) is very less, unless otherwise you are so proactive and go all the way to east Ham to get em. We are not that proactive, so have to make do with all that's available in the supermarket. Tindora's are not available all the time and when they are, i am usually in two minds about buying them because i do not know what to do with it or how to prepare it. My Asha beevi back in Chennai used to make some amazing poriyal like thingy and i being the smart ass i am, decided not to even peep into the kitchen to see how she did it. Spoilt to the core..yes i know that's what all of you are thinking. I guess the whole living abroad scene was gods punishment for being so spoilt..or so ro keeps mentioning on and off :)
Tuesday, 4 August 2009
So coming back to the tindoras, i just added some this and that and it came out so well, its my new favourite veggie.
Tindora- 250gms, sliced length-wise into four
Chilli pwd- 1/2 tsp
Pepper pwd- 1/2 tsp
Coriander pwd- 1 tsp
Turmeric pwd- 1/4 tsp
Oil- 1 tbs
Salt- to taste
Ina frying pan on low fire, heat the oil and put in all the powders once hot. Sautee well till the raw smell goes. Throw in the sliced tindoras and mix well with the powder. Cover and cook till they are soft, stirring occasionally.