Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari

Share
7 Ratings
3 Reviews
Print
Recipe By Vahchef
30 m
2 servings
232 Cals

Aloo Choley Makhana

An excellent spicy and masala recipe which goes very well with roti, naan, poori. ...

Raw Papaya Tender Tamarind Sambar

Tender tamarind leaves is known as Chinta kaya in Andhra Pradesh and the combination of s...

Mashed Gobi

Mashed gobi is a simple to make and served with any continental dishes. This combination ...

Huzooro Wale Palak Paneer

HUZOORO WALE PALAK PANEER is a combination of spinach and paneer is not only highly nutri...

Soya Chunks & Gongura Curry

This is a very healthy dish which is not very difficult to make. It goes very well with ...

Saag Cooking Greens

Saag or sag is a leaf-based (spinach, mustard leaf, etc.) dish eaten in South Asia with b...

Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari Recipe, vargoli Sabji, How To Make Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari Recipe

Name: Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari
Prep time: 10 min
Cook time: 20 min
Total time: 20 min
Yield: 2

There are so many different names for this vegetable, giloda in Gujarati, tindora in Hindi, tondli in Marathi, tendli in Konkani, kovakkai in Malayalam and Tamil, dondakaya in Telugu, tondekayi in Kannada and toruli in Bengali.

About Recipe

Dondakai koora, Kovaikai Kuzhambu, Tindora torkari

How to make Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

(7 ratings)

3 reviews so far

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 2 persons
Published date : February 08, 2019

Ingredients used in Tindora (tendli) Coconut and Cashewnuts-Beeja Manoli Upkari
• Grated coconut - ½ cup.
• Salt - to taste.
• Onion chopped - 1 number.
• Curry leaves - 2 springs.
• Hing - 1 pinch.
• Green chilly - 2 numbers.
• Red chilly - 3 numbers.
• Coconut oil - 2 tablespoons.
• Cashew nut - 50 grams.
• Tindora (tendli) - 250 grams.
• Coriander leaves - 1 bunch.
• Mustard seeds - ½ tea spoon.
• Cumin seeds - ½ tea spoon.
• Urad dal - 1 tablespoon.
• Ginger (chopped) - 1 tea spoon.
• Coriander leaves(chopped) - 1 tablespoon.
Method:
Heat water in a pan add salt and Tindora(cut into lengthwise), cashew nuts cook it for 5 minutes in a slow flame, after that switch off the flame and keep it aside. Heat coconut oil in a pan add red chilly, mustard seeds, cumin seeds, urad dal, add chopped ginger, green chilly, hing, curry leaves, chopped onions, salt and mix it. Once the onions are cooked in this add boiled Tindora and cashew nuts, saute this and add grated coconut mix it and put the lid on cook for 1 minute, then switch off the flame and add coriander leaves, serve it.