Thonde Kaayi Huli Menasina Kudilu/Tindora Curry

This one of the Coorg specials.I learn t this recipe from my aunt Sowmya Bhat. Easy to make and quick recipe. This goes very well with Rice. I used Garlic and is purely optional. Do not forget to use Garlic if are fine with the Garlic. Give it a try and let me know how you liked it. Enjoy.

Ingredients:

• 1/2 kg Tindora/Thondekaayi slitted.
• 1/2 cup grated Coconut.
• 3-4 Red Chilles
• 1/4th tsp Asafoetida/Hing
• 1 tsp Coriander seeds
• 1/4 tsp Turmeric powder
• Tamarind quarter Lemon size.
• 2 springs Curry leaves
• 3-4 Garlic pods crushed or chopped
• 1/2 tsp Mustard seeds
• Oil for tempering
• Salt to taste

Method:

• Cook the Tindora with some water and salt.
• Grind the grated Coconut, Coriander seeds, Asafoetida, Turmeric powder, Red Chillies into smooth paste with some Water. Do not fry / roast any ingredients.
• Then add to cooked Tindora and boil for 3-4 min.
• For Tempering:  Heat 2 tsp of Oil in a pan, add the Mustard seeds,once they splutter add Garlic and Curry leaves,Saute for 1 min or until color of the Garlic changes to light brown.Then add to Curry.
• Serve hot with Rice.