Tindora/Tendli/Tondekaya Curry

Ingredients:
• 3 cups tindora/tendli/tondakaya, cut into thin rounds
• 4-5 curry leaves
• 1/4 tsp turmeric powder
• 4 tsp vegetable oil
• Salt to taste

Ingredients for grinding:
• 2 tbsp sesame seeds
• 3-4 cashew nuts
• 1/2 cup coconut, freshly grated (or dry)
• 4-5 red chillies (adjust to taste
• 1/4 tsp tamarind paste

Preparation:


1. Boil the tindora with little water and salt until cooked Or microwave it with a sprinkle of water and salt for about 5 minutes or until almost cooked.

2. For the masala, roast the sesame seeds for a couple of minutes until aromatic and set aside to cool. Roast the red chillies. Grind the sesame, coconut, chilies, and cashew with a little water into a coarse paste and set aside.

3. Heat the oil in a medium skillet. Add the curry leaves and turmeric powder, and then the cooked tindora, and saute for a minute.

4. Add the ground masala paste and stir. Check the salt and add more if needed. Cover and cook on medium heat for 3-5 minutes until all the flavors are combined.

5. If you want a gravy, add water as needed and let cook for a minute.

6. Serve the tindora masala with roti or rice.