Wash tindoras and remove stems on both ends. Thinly slice them (lengthwise). Apply a bit of salt. Heat oil, add mustard seeds, hing and add the tindora. Stir fry for a minute or so, cover and let cook on simmer. Add peeled and sliced potato (I had a parboiled one that I used, which worked really well). In a small bowl, mix together some fresh grated coconut, cilantro, turmeric, red chilli powder, dhania-jeera powder, and sugar to taste. Once the tindora are semi-cooked, add the masala mix to the pot, and cook everything together for a few minutes. Serve hot with fresh rotlis.
The Kathiawadi in me is somehow wide awake this winter...and I crave a lot of that rustic style food - adad ni daal, Olo... I came across this recipe for Rasiya muthia and made it today. http://foodgardenandfun.blogspot.com/2009/09/rasiya-muthiya-rice-dumplings-in-gravy.html I pretty much followed the directions, and got good results, except I couldn't prevent the yoghurt from curdling slightly...and added some sugar to the recipe..but it was delicious..It's the gujarati, vegetarian version of Matzo Ball soup...super healthy and very very comforting... Here's my version for a quick reference : Mash leftover rice, salt, haldi, mirch and Besan into a dough. Do not use water (or use sparingly). Make small dumplings (I made tiny round ones). Heat some ghee, add musturd seeds, let crackle, add zeera, curry leaves and hing. Add the chaas with grated ginger, haldi, red chilli, chopped cilantro, salt and sugar. Let it come to a boil, add the muthia, cover and cook for 8-10 mins til...
Comments