OUR SPECIALITIES
Tindora Kabul Channa Curry
Published in December 3rd, 2008
Ingredients:
1. Tindora(Thondekai – 250 gms
2. Channa – about half cup
3. Green chilly – 2
4. Jaggery – A small piece
For seasoning :
1. Mustard seeds – 1tsp
2. Black gram dal – 1 tsp
3. Red chilly – 1 cut in to 2 pieces
Method:
First wash the Channa and cook it well. Now wash thondekai and cut in to desired shapes. In a pan heat 1tsp of oil, mustard seeds, black gram dal and red chilly pieces. When mustard splutters add curry leaves, green chilies and Thondekai pieces. Fry for 2 minutes and add cooked channa, salt, Jaggery and half cup of water. Cook till the thondekai pieces are becomes soft and the water is evaporated. Garnish with 3 spoons of coconut gratings and mix it well.
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