Wash and cut tindli into thin slices. Leave aside. Wash and pat dry curry leaves. Peel, wash and grind ginger and garlic to a paste. Remove stems, wash and finely chop green chillies.
Heat oil,add mustard seeds and curry leaves. As mustard seeds start crackling, add ginger-garlic paste and green chillies. Cook for a minute, stirring well.
Add shelled peanuts and cook till they are slightly browned.
Add tindli and continue stir-frying till tindli is half done.
Add red chilli powder, coriander powder, turmeric powder, cumin powder and salt. Mix thoroughly and cook on low heat till cooked and dry. Serve hot. |
