Tindora stir fry/ poriyal ( hotel style)

Serves -2 

This tindora poriyal/ stir fry is very flavourful and tasty. Tastes just like the one served at marriage functions or at hotel. Do try it.

Ingredients:

• Tindora-1/2 kg
• Turmeric powder-1/4 tsp
• Salt - to taste

To roast and grind:

• Byadgi( kashmiri) red chilli-3 
• Regular red chilli- 3
• Mustard seeds-1 tsp
• Cumin-1 tap
• Coconut gratings-1/4 cup
• Oil- few drops

To temper:

• Oil- 3 tbsp
• Mustard seeds-1/4 tsp
• Urad dhal-1 tsp
• Channa dhal-1 tsp
• Curry leaves- few
• Asafoetida- a generous pinch

Method:

• Cut tindora lengthwise into 4 pieces.
• Pressure cook it by adding 1/4 cup water, little salt and turmeric powder. One whistle will do.
• Dry roast all the ingredients mentioned above in ' to roast and grind'  add few drops of oil while roasting red chilli alone.
• Now grind it to a coarse powder.
• Now in pan add oil and temper with items mentioned under ' to temper'.
• Add the spice powder and mix well. Now add tamarind extract and cook for 2 mins and little salt.
• Now add the cooked tindora if you have any leftover water from pressure cooking tindora add 1/4 cup of it. If not add regular water 
• Mix all the ingredients well and cook it in a low flame till all the moisture evaporates and becomes dry.
• Serve hot.
• Goes well with mor kuzhambu,rasam and curd rice.

Notes:

• You can omit byedgi chilli and add more of regular chilli.
• Increase or decrease chilli to your spice preference.
• Do not pressure cook for more than one or Max two whistles.