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Stuffed Tindly Curry



Tindly – 500 gms wash,trim edges and slit lengthwise ,let one edge be intact.

Slit tindly


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

Dry Roast the Ingredients

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

Sauteed Onion and Garlic

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.

Slightly Fried Tindly


When done cool and Stuff the masala paste into the tindly.

Stuffed 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.

Stuffed Tindly Curry

Serve hot with rice or chappatis.Great for lunch.


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