Onion Stuffed Tindora



Tindora 15 – 20
Salt to taste


Onion 1/2 of Small One
Ginger 1 inch Piece
Garlic 3 Cloves
Green Chiles 3
Cumin Seeds 1/2 tsp
Salt to taste


Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Oil 1 – 2 tsps

Method of preparation:

Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters.
Peel and roughly chop onion.
Peel and mince ginger and garlic.
Remove stems, wash and roughly chop green chiles.

First grind cumin seeds into powder, then add ginger, garlic and green chiles.
Grind them again, add onion and coarsely grind it.

Bring to boil few cups of water, add tindora and few pinches of salt.
Boil till tindora turns soft still holding its shape.
Alternatively, steam or deep fry the tindora till soft.
Strain the tindora and carefully stuff the coarsely ground onion paste in each tindora.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
Slowly place the stuffed tindora in hot pan along with any leftover onion stuffing.
Fry stuffed tindora on all sides till they turn golden brown.
Occasionally scrape the bottom of the pan to avoid scorching.
Serve onion stuffed tindora with plain steamed rice or roti.

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Posted by on Sep 11 2017 Filed under Vegetarian. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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