Wednesday, 15 April 2015


Achari Tindora


Tindora / Kundru                                                       - 500grms
Potatoes                                                                     - 2 diced in cubes
Onion                                                                         - 2 sliced
Garlic                                                                         - 10 cloves sliced
Cumin Seeds                                                              - 1 tspoon
Asafetida                                                                    - a pinch
Achari Masala                                                            - 4 tblspoon
Garam Masala                                                            - 1/2 tspoon
Salt                                                                             - to taste
Lemon Juice                                                               - 1 tblspoon
Oil                                                                              - 1 tblspoon
Coriander leaves                                                         - 2 tblspoon finely chopped


Wash the tindora and cut the tip and tail ends.
Peel, cut and wash Potatoes.
In a microwave safe bowl, cook the potatoes and tindora separately for 5 minutes.
Slit each Tindora into two-four, lengthwise and slice them into thin long strips.
Heat oil in a heavy bottomed pan.
Once the oil is hot, reduce heat to medium flame.
Add cumin seeds and let them splutter and add hing fry for a few seconds till the aroma starts to come.
Do not wait anymore add the sliced onion and garlic.  Fry them until golden brown.
Add Salt, Achari Masala and Garam Masala, mix well.
Now add par boiled potatoes, cook on medium heat for 5 minutes, keep sauteing so that it doesn't burn.
Now add parboiled sliced tindora, mix very well.
Reduce to low flame, cover with a lid, let it cook, approx 10 minutes.
Keep checking in between, turning them gently so that they don’t burn.
The cooked tindora and potato will lose moisture and begin to have a shrunken appearance.
Now on high flame roast them for 2 minutes and add lemon juice.
Garnish with fresh coriander leaves and serve as a side dish on your thali.
This can be a part of your Lunch or Dinner menu.
Chapati and Daal are the best companion for Achari Tindora.
For Achari Masala, please click here.

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