Tindli ki Sabji

Cook along · 16 steps

Method

1. 1

   Wash 250 grams tindli thoroughly. Remove parts from both sides.

2. 2

   Cut tindli lengthwise — do not cut completely, cut like for stuffing.

3. 3

   Heat 3 tbsp oil. Shallow fry tindli on medium flame until 80% cooked (7-8 minutes). Stir in between.

4. 4

   Remove to a plate.

   

5. 5

   For masala: take 2 tbsp peanuts, 2 tbsp coriander seeds, 1 tbsp sesame seeds, 1 tsp cumin seeds, 3 cloves, and 1 tsp red chili powder. Grind to a powder.

6. 6

   In the same pan with remaining oil, add 1 tsp cumin seeds, ½ tsp mustard seeds, ¼ tsp asafoetida, and ½ tsp turmeric powder.

7. 7

   Add 1 finely chopped tomato and salt. Fry on low flame for 2 minutes until soft.

8. 8

   Add the prepared masala. Fry on low flame for 1 minute.

   

9. 9

   Add ½ cup water. Mix well to avoid lumps.

10. 10

    Cover and cook on low flame for 2 minutes.

11. 11

    Add 10 tbsp fresh curd. Stir continuously for half a minute.

12. 12

    Add ½ cup water. Mix well.

    

13. 13

    Add the shallow-fried tindli. Cook on low flame for 7-8 minutes until fully cooked.

14. 14

    Add ½ tsp garam masala and 2 tbsp chopped coriander leaves. Mix.

15. 15

    Serve with phulka, paratha, or rice.

16. 16

    Place Tulsi leaves and offer to Lord Jagannath. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare