Ingredients:

• 300g – Tindli
• 2 – Onion paste
• 1 tbsp – Coriander leaves
• 2 tsp – Ginger and Garlic paste
• 1 tsp – Jeera powder
• 1 tsp – Coriander powder
• 2 pinches – Turmeric powder
• 2.5 tsp – Red chilly powder
• 1 tbsp – Tomato puree
• 1 tsp – Tamarind paste
• 2 – Cloves
• 1 – Cinnamon
• 15 – Curry leaves
• 3 tbsp – Oil
• 6 – Peppercorns, crushed (optional)
• Salt to taste

Method:

1. Slit tindli into four with vertical slits (only 3/4th length of tindli is to be cut, keeping it as a bunch).
2. Heat 1 tbsp of oil and fry tindli till it is almost 3/4th done.
3. Sprinkle 2 pinches of salt. Remove and keep them aside.
4. Add remaining oil to the pan, put cloves, cinnamon, curry leaves and stir.
5. Add paste of onion and coriander, fry for 1-2 min or till raw smell disappears.
6. Add garlic ginger paste and fry for 1 min.
7. Add all powders one by one, mix well and fry for 1 min.
8. Now add tomato puree, tamarind paste, salt and fried tindli.
9. Mix thoroughly and let it simmer with a lid for 3-4 mins, till oil separates (usually no water is required).
10. Add water if necessary and if you want thin gravy.

Recipe courtesy of Dr. Umadevi