Spicy Tendli Fry

Ingredients:

Tindora 30 approximately.
Dalia / Roasted Gram 2 Tbsps
Roasted Peanuts 2 Tbsps
Dry Coconut 1 Tbsp (grated)
Red Chile Powder 1/2 tsp
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu: 

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and slice the tendli vertically twice or more depending on the thickness of the tindora.
Grind roasted gram, roasted peanuts and dry coconut into fine powder using a spice blender.

Heat a tsp of oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add sliced tindora.
Cook covered on low flame till tindora turns little soft and changes color.
Uncover and fry tindora on medium high flame till the edges turn golden brown.
Add a tsp of more oil if required during this process.

Finally stir in red chile powder, ground peanuts and dalia powder and salt.
Fry for couple of seconds to let the powder coat tindora and remove from heat.
Serve tendli fry with plain steamed rice or with roti.

Notes: Make sure tindora is cooked well before removing from heat.

Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: You can also add little bit of tamarind extract to the fry if you wish.