Last Updated on May 18, 2017
Keerai Thandu Poriyal
Preparation Time : 10 mins
Cooking Time : 40 mins
Serves : 4 to 5
Tinda - 10
Onion - 1 medium size sliced thinly
Tomatoes - 2 chopped finely
Oil - 2 tblspn
Cumin Seeds / Jeerakam - 1 tsp
Green Chillies - 2 slit
Coriander leaves a handful chopped finely
Chilli Powder- 1 tsp
Coriander Powder / Malli Podi - 1 tblspn
Cumin Powder / Jeera Podi - 1 tsp
Turmeric Powder / Manjal Podi - ½ tsp
Garam Masala Powder - 1 tsp
Amchoor Powder / Dry Mango Powder - 1 tsp
Salt to taste
Wash and peel tinda, cut the top and bottom off. Make slit in them.
Mix the dry spice powder together. Stuff them into the tinda.
Heat oil in a kadai. Add in cumin and green chillies. Add in tinda and toss well.
Cook covered for 15 mins till tinda is ¾th cooked. Add in onions and tomatoes along with leftover spice powders. Cook covered till tomatoes turn mushy.
Add in coriander leaves. Mix well.
Serve with roti.
|Wash your tinda well|
|cut the top and bottom|
|peel off the skin|
|all tinda done|
|cut tinda like this|
|Now take your ingredients|
|Take all your spice powders and salt|
|mix them well|
|stuff them into the tinda|
|Heat oil in a pan, add in some cumin seeds|
|add in some green chillies|
|place tinda in the oil|
|toss so the tinda is coated in oil|
|Cover and cook on medium flame|
|now the tinda is half cooked|
|cook again covered till the tinda is ¾th cooked|
|add in onions and tomatoes|
|add in the dry masala powder|
|cook for few more mins till the tomatoes turn mushy|
|add in coriander leaves|