Tindora (tendli) Coconut And Cashewnuts-beeja Manoli Upkari

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

Saag Mushrooms Curry

Saag mushroom curry is a healthy and iron rich recipe as both spinach and mushrooms are r...

Potato Fry With Soya Granules

Soya granules and potato fry is a pure vegetarian dish. It can be served with roti, chapa...

Ridgegourd And Fenugreek Leaves

Ridge gourd & fenugreek leaves curry is an excellent side dish....

Shrimp With Mustard Sauce

Shrimp Mustard sauce or Mustard prawns is a very flavourful dish. Prawns cooked in a spic...

Lobia Fry 1

This super quick stir fry tastes yummy, can be served as snack or an accomplishment with ...

Mushrooms Chickpea Curry - Dhingri Chole

Mushroom Chole curry or Dhingri Chole masala is a classic Indian style dish consisting of...

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

(6 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.