Tuesday, July 21, 2009
1 lb Kovakka/Tindoora - cut into circles or lengthwise
1 onion - sliced
4 green chillies - slit
2 springs curry leaved
1/4'th tsp - mustard seeds
few pinches - turmeric
Salt to taste and Oil to saute
Heat oil in a nonstick pan.
Add the mustard seeds and when it splutters add the green chillies, onion and curry leaves and saute for a minute.
Add in the tindoora , turmeric powder and salt .Cover and cook in steam until the Tindoora is cooked but not mushy.
Stir fry without the lid on until it is slightly browned.
The very first time that I happened to taste this preparation was from Mangalore at One of the tiny road side hotels in the car street are...
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