Tindora - 1 LB
Sesame seed oil - 2 Tbsp
Toor Dal (lentils) - 2 cups
Shredded coconut - 1/2 cup
Red chilies - 3-4
White lentils - 2 Tbsp
White onions - 2 Large ones - diced
Curry leaves - 4 - finely chopped
Cilantro - a few strands for garnish
Asafoetida, Salt - a pinch
- In a large pan, heat-up the sesame oil. When the oil is hot, add the onions, curry leaves, red chilies and turn down the heat.
- Cook until the onions start to brown. Add the chopped Tindora and cook on low heat for a few minutes. Turn up the heat to medium.
- Add the cooked lentils, shredded coconut and cook for another two-three minutes, covered. Stir occasionally
- Add salt and garnish with cilantro.
Tindora Stir-fry Wraps:
Warm-up a flat bread, coat the inside with Mint Chutney. Add some hot Tindoora Stir-fry, roll'em up and enjoy! Optionally, one can sprinkle some Nutritional Yeast on the warm stir-fry, for a cheesy taste/texture!
Bon appetit' :)