Onion Stuffed Tindora

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Ingredients: Tindora 15 – 20 Salt to taste For Stuffing : Onion 1/2 of Small One Ginger 1 inch Piece Garlic 3 Cloves Green Chiles 3 Cumin Seeds 1/2 tsp Salt to taste For Seasoning : Chana Dal 1/2 tsp Urad Dal 1/4 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Curry Leaves 10 Oil 1 – 2 tsps.

Method:
Wash tindora thoroughly and remove little bit of both ends and make slits vertically twice with one end of tindora still intact. Take care not to cut tindora into quarters. Peel and roughly chop onion.

Peel and mince ginger and garlic. Remove stems, wash and roughly chop green chiles. First grind cumin seeds into powder, then add ginger, garlic and green chiles. Grind them again, add onion and coarsely grind it. Bring to boil few cups of water, add tindora and few pinches of salt. Boil till tindora turns soft still holding its shape. Alternatively, steam or deep fry the tindora till soft. Strain the tindora and carefully stuff the coarsely ground onion paste in each tindora. Heat oil in a pan on medium low heat, add all seasoning ingredients in order. Slowly place the stuffed tindora in hot pan along with any leftover onion stuffing. Fry stuffed tindora on all sides till they turn golden brown. Occasionally scrape the bottom of the pan to avoid scorching.
Serve onion stuffed tindora with plain steamed rice or roti.

Serve : Makes 15 – 20 Onion Stuffed Tindora.
Ready in 30 minutes.
Note : Make sure tindora is not overcooked.
Suggestions : If tindora is undercooked, sprinkle few tbsps of water in the pan and cook covered on low flame till tindora turns soft.
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