Tindora sabzi (Thondekai Palya)

I remember we had this tindora plant at our house...We loved picking them,so fresh and tender that just want to bite it...

There are many variations in this,but this is my favourite !

Ingredients

Tindora - 20 to 25 (washed and cut lengthwise)

Oil - 2tbsp

Mustard seeds - 1tsp

Channadal - 1tsp

Urad dal - 1tsp

A pinch of turmeric

A pinch of hing

Curry leaves - 6 to 7

Vangibath powder - 2tbsp

Red chili - 1

Lime or lemon to taste

Salt to taste

Method

Step 1 - Heat oil in a nonstick pan and add mustard seeds,when they crackle add red chili,hing,channa dal,urad dal and turmeric.When the dals change colour add curry leaves and then add the cut tindora.

Step 2 - Add salt and add little water,mix it well and close the lid.let it cook until the vegetable is soft(do not over cook it,it should be little crunchy).Make sure to stir in between.

Step 3 - Add the vangibath powder,lime juice and mix well.Garnish with coriander leaves.