Recipe by Chef Swaminatha Sharma
Cut Tindora (Kovakkai) into 8 pieces, bring to boil with Salt and Turmeric powder, once cooked, drain water and keep ready. Grind 1 big onion and 2 medium sized tomato separtely and keep ready. In a wok, add 2 tsp oil and 1 tsp ghee. Add Jeera, grinded onion and saute well. Add GG paste 2 tsp or according to taste. Saute well. Add grinded tomato (Puree) and mix well. Add the cooked Tindora (Kovakkai) and mix well. Now add Turmeric, Chilly, Coriander, Jeera and Garam Masala powders each 3/4 tsp and mix well. Check for water consistency. Add water if necessary for your level of choice. Cook in medium flame for 2 mins with lid covered. Remove and add 1/2 tsp sugar and mix well. Top up with finely chopped coriander leaves and serve hot with Phulkas / Naan of your choice.... Your dhaba style Tindora Masala is ready.
Serve with Joy. Serve with Pride.