Tindly – 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.
Tamarind – a marble size soak in hot water extract pulp 1 cup
Oil – 4 tbsps
Dry chillies – 3 slit
Curry leaves – few
Mustard – 1/2 tsp
For Masala,Dry roast
Peanuts – 3 tbsps
Cashews – 6
Sesame seeds – 2 tsps
Coriander seeds – 1 tsp
Cumin/Jeera – 1/2 tsp
Cloves – 4
Cinnamon – 1 ” pc
Saute in Oil
Onion – 2 med chopped
Garlic – 2 pods sliced
Grind all the ingredients in to powder after roasting, and add the onion and garlic sauteed in a tsp of oil and two tbsps of tamarind pulp and make paste.
Place a pan and fry the slit tindly for 5-10 mins,till slightly brown as shown.
When done cool and Stuff the masala paste into the tindly.
Place the same pan and add the 2 tbsp oil and splutter mustard and add dry chillies and curry leaves and add the stuffed tindly and remaining masala and stir gently for 2 mins and add the tamarind pulp and 1/4 cup water.
Cover cook 5-10 mins on low till oil separates,taste and adjust salt and turn off heat.
Serve hot with rice or chappatis.Great for lunch.