Credits: indianfoodforever
img credits: enjoyindianfood.blogspot
Ingredients:
2 tblsp oil
250 gms gherkins (tindora)
2 tblsp jaggery grated
1 1/2 tsp cumin powder
salt to taste
a pinch asafoetida
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
250 gms gherkins (tindora)
2 tblsp jaggery grated
1 1/2 tsp cumin powder
salt to taste
a pinch asafoetida
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 1/2 tsp coriander powder
Method:
Wash, dry and slice
the tindora thinly.
Heat up oil in a
kadhai, mix in mustard seeds and asafoetida.
When it starts to
crackle mix in tindora slices and stir fry on low heat up for 5-7 minutes.
When cooked mix in all
the masala and jaggery and stir fry on high flame heat up for 2-3 minutes.
Take off from heat up when crunchy and serve
hot.
