first cooked and blogged about this tindora recipe more than a year back. OK, But what is Tindora? Tindora is a type of gherkin, which is also known as Kundru in U.P. Tondli/Tendli in Maharashtra, Ghiloda or Tindora in Gujarat and Kovaikai in Tamil, Dondakai in Telugu, Tondekayi in Kannada, Telakuch in Bengali, and Kovakai in Malayalam.
It is not the tastiest of dishes and is considered to be a distant cousin of the Parwal. In fact the Tindora Zhunka was one of the better tindora dishes I ever had. Try therecipe here
Well, the point of the post was that Kundru or the Tindora can help reduce blood sugar. So, all you diabetic or sugar conscious readers, it is time to try out the Tindora Recipe once again.
Here is the recipe again:
Steps:
Slice in circles, 250 grams of Tindora into small discs, like the picture above.
Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees and cut across the slices
Slice in circles, 250 grams of Tindora into small discs, like the picture above.
Chop Two large onions into small pieces. Cut into slices in one direction, turn by 90 degrees and cut across the slices
Deseed and Chop two tomatoes same way as we did the onions.
Chop 2 green Chillis in anyway.
Chop 2 green Chillis in anyway.
Heat oil in a thick Bottom Pan, and add a tsp each of Mustard seed and Jeera into the oil.
Immediately add the onions and green chillis.
When Onions are limp, add tomatoes, and saute for some time.
Add the Tindoras.
Add salt to taste, and half tsp of red chilli.
Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.
After the 15 minutes, add a cup of Besan or Gram Flour.
Mix well, and keep stirring in low heat.
Sprinkle some water with fingers so that it is not dry.
Cover it, and keep stirring every couple of minutes.
Should be done in 15 minutes.
Have with Hot Chappatis
Oh, I am back!
Immediately add the onions and green chillis.
When Onions are limp, add tomatoes, and saute for some time.
Add the Tindoras.
Add salt to taste, and half tsp of red chilli.
Cover and cook in low heat for 15 minutes, opening the lid and stirring from time to time.
After the 15 minutes, add a cup of Besan or Gram Flour.
Mix well, and keep stirring in low heat.
Sprinkle some water with fingers so that it is not dry.
Cover it, and keep stirring every couple of minutes.
Should be done in 15 minutes.
Have with Hot Chappatis
Oh, I am back!
