Friday, 23 May 2014

Tindora Stir Fry / Kovakkai Stir Fry

Tindora stir fry is simple, quick and easy to make stir fry and it tastes amazingly good. Steamed rice with rasam and masala aloo is my all time comfort food. Next to aloo, tindora pairs well with rasam and rice. This one is jhatpat recipe without onions, garlic and tomatoes. Only thing you need to chop is tindora.



  • 250 Grams Tindora ( cut lengthwise)
  • 1 Tablespoon Vegetable Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1/4 Teaspoon Cumin Seeds
  • 1 Teaspoon Coriander powder
  • 1/2 Teaspoon Red Chili powder
  • 1/4 Teaspoon Garam Masala
  • 1/4 Teaspoon Aamchur / raw mango powder
  • 1/4 teaspoon Turmeric Powder
  • 1/4 Teaspoon Cumin Powder
  • 1/4 Teaspoon Black pepper powder
  • Salt to taste


1. In a pan, heat oil. When the oil is hot, add mustard seeds. when the splutter, add cumin seeds and wait for them to splutter
2. Switch off the flame and wait for 30 seconds for the oil to get cooled a little bit
3. Add coriander powder, red chilli powder, turmeric powder, garam masala, cumin powder and mix everything together in oil. Add salt to taste
4. Add the tindora in the pan and give it a nice stir. Now switch on the flame and keep it in medium
5. Add 1/4 Cup water and let it cook for 15 minutes or until they are cooked through
6. After all water evaporates, Sprinkle black pepper powder and amchur powder. Turn the flame to low and leave the tindora in the pan for 5 to 10 minutes. This is done to make them crispy on the outside
7. Serve hot with steamed rice and rasam / as a side with roti

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