Tindora Ka Salan Recipe
A vegetarian North Indian Recipes recipe with tindora (dondakaya/ kovakkai) - slitted keeping the base intact, onion - thinly sliced, green chillies - slit. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
14 steps- 1
To begin making the Tindora Ka Salan Recipe, dry roast the peanuts, sesame and grated coconut till it turns golden and fragrant and grind it to a smooth paste using mixer grinder with little water and keep aside
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)ginger garlic paste(1 tablespoon)tamarind water(1/4 cup)tablespoons raw peanuts (moongphali)(1)sesame seeds (til seeds)(1 tablespoon)fresh coconut - grated(2 tablespoon) - 2
Wash, and slit the tindoras into 4 keeping the base intact
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2) - 3
Heat 2 teaspoons of oil in a heavy bottomed pan, add the slit tindoras and cook until they are cooked to 3/4th with occasionally stirring in between
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2)teaspoons jaggery - powdered(2) - 4
Keep aside
- 5
Heat the remaining oil in the pan, add the mustard seeds and let it splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon) - 6
Now, add the cumin seeds, red chillies, fenugreek seeds and saute for a minute
green chillies - slit(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)dry red chillies(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)sesame seeds (til seeds)(1 tablespoon) - 7
Add the sliced onions and saute till they turn brown
onion - thinly sliced(1) - 8
Add in the ginger garlic paste and saute until the raw smell goes away
ginger garlic paste(1 tablespoon) - 9
Add the turmeric, red chilli, cumin, coriander powder and green chilli, saute for a minute
green chillies - slit(2)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
Add the prepared masala and little water, and simmer for 2 minutes
tamarind water(1/4 cup) - 11
Add the mint, coriander leaves, green chilli, partially fried tindoras and mix well
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2)sprig curry leaves(2)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)tablespoons mint leaves (pudina) - finely chopped(2)tablespoons coriander (dhania) leaves - finely chopped(2) - 12
Now, add in the tamarind juice, jaggery, season with salt and simmer for 10 minutes
teaspoons jaggery - powdered(2)tamarind water(1/4 cup)lemon juice(1 teaspoon)salt - to taste - 13
Once the tindoras are fully cooked, switch off the flame, add the lemon juice and let it rest for an hour before serving
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)lemon juice(1 teaspoon) - 14
Serve the Tindora Ka Salan Recipe along with Paneer Biryani, Vegetable Biryani or any other biryani of your choice at your next home party
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)
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Tindora Ka Salan Recipe
A vegetarian North Indian Recipes recipe with tindora (dondakaya/ kovakkai) - slitted keeping the base intact, onion - thinly sliced, green chillies - slit. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
14 steps- 1
To begin making the Tindora Ka Salan Recipe, dry roast the peanuts, sesame and grated coconut till it turns golden and fragrant and grind it to a smooth paste using mixer grinder with little water and keep aside
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)ginger garlic paste(1 tablespoon)tamarind water(1/4 cup)tablespoons raw peanuts (moongphali)(1)sesame seeds (til seeds)(1 tablespoon)fresh coconut - grated(2 tablespoon) - 2
Wash, and slit the tindoras into 4 keeping the base intact
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2) - 3
Heat 2 teaspoons of oil in a heavy bottomed pan, add the slit tindoras and cook until they are cooked to 3/4th with occasionally stirring in between
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2)teaspoons jaggery - powdered(2) - 4
Keep aside
- 5
Heat the remaining oil in the pan, add the mustard seeds and let it splutter
methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1 tablespoon) - 6
Now, add the cumin seeds, red chillies, fenugreek seeds and saute for a minute
green chillies - slit(2)methi seeds (fenugreek seeds)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon)mustard seeds(1/2 teaspoon)dry red chillies(2)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)sesame seeds (til seeds)(1 tablespoon) - 7
Add the sliced onions and saute till they turn brown
onion - thinly sliced(1) - 8
Add in the ginger garlic paste and saute until the raw smell goes away
ginger garlic paste(1 tablespoon) - 9
Add the turmeric, red chilli, cumin, coriander powder and green chilli, saute for a minute
green chillies - slit(2)cumin seeds (jeera)(1/2 teaspoon)cumin powder (jeera)(1/2 teaspoon)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)tablespoons coriander (dhania) leaves - finely chopped(2) - 10
Add the prepared masala and little water, and simmer for 2 minutes
tamarind water(1/4 cup) - 11
Add the mint, coriander leaves, green chilli, partially fried tindoras and mix well
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)green chillies - slit(2)sprig curry leaves(2)red chilli powder(1 teaspoon)coriander powder (dhania)(1 teaspoon)tablespoons mint leaves (pudina) - finely chopped(2)tablespoons coriander (dhania) leaves - finely chopped(2) - 12
Now, add in the tamarind juice, jaggery, season with salt and simmer for 10 minutes
teaspoons jaggery - powdered(2)tamarind water(1/4 cup)lemon juice(1 teaspoon)salt - to taste - 13
Once the tindoras are fully cooked, switch off the flame, add the lemon juice and let it rest for an hour before serving
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)lemon juice(1 teaspoon) - 14
Serve the Tindora Ka Salan Recipe along with Paneer Biryani, Vegetable Biryani or any other biryani of your choice at your next home party
tindora (dondakaya/ kovakkai) - slitted keeping the base intact(250 grams)
Rate this recipe
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