Sour Tindora

Pulusu Dondakaya.

Tindora / Dondakaya / Gherkin is either chopped horizontally or vertically. Oil is tempered with spices and tindora is fried till light brown in color. Then ground tamarind paste is added and briefly cooked. Sour tindora is generally served with dal rice or yogurt rice.
Makes: around 2 Servings of Sour Tindora.

Ingredients:

• Tindora 20 – 25
• Tamarind 1 inch Ball
• Green Chiles 3 – 4
• Cumin Seeds 1/2 tsp
• Salt to taste

Talimpu:

• Urad Dal 1/4 tsp
• Cumin Seeds 1/4 tsp
• Mustard Seeds 1/4 tsp
• Asafoetida a pinch
• Curry Leaves 6
• Oil 1 tbsp

Method of preparation:

Wash tindora under fresh water.
Remove ends and chop tindora into thick circles.
Remove stems, wash and roughly chop green chiles.

Soak tamarind in a tbsp or more of water and extract thick pulp.
Grind tamarind, green chiles, cumin seeds and salt into paste.

Heat oil in a pan, add all talimpu ingredients in order.
Then stir in chopped tindora and salt.
Cook covered for few minutes until tindora is little soft.
Uncover and fry till tindora turns light brown around the edges.
Stir in tamarind green chile paste and cook for another minute or two.
Serve sour tindora with plain steamed rice or with dal rice.
Notes: Make sure to fry the tindora well.

Suggestions: Adjust the sourness if the curry with tamarind.
Variations: You can also add chopped cilantro while grinding the green chiles. Lemon juice can also be added in place of the tamarind.
Other Names: Sour Tindora, Pulusu Dondakaya.