2 tblsp oil
250 gms gherkins (tindora)
2 tblsp jaggery grated
1 1/2 tsp cumin powder
salt to taste
a pinch asafoetida
1/2 tsp mustard seeds
1/2 tsp turmeric powder
1 1/2 tsp coriander powder

How to make tindora nu shaak :

Wash, dry and slice the tindora thinly.

Heat up oil in a kadhai, mix in mustard seeds and asafoetida.

When it starts to crackle mix in tindora slices and stir fry on low heat up for 5-7 minutes.

When cooked mix in all the masala and jaggery and stir fry on high flame heat up for 2-3 minutes.

Take off from heat up when crunchy and serve hot.

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