Directions
Cut Tindora lengthwise. Deep fry them in oil and drain it on kichen tissue, so that it absorbs all excess oil. Keep aside.
Take a small pan. Fry coconut shredded, jeera, red chillies, kuskus for 3-5 minutes on low flame or until cocunut color changes slightly. Turn off the stove and grind the above with water to make a smooth paste.
Take a vessel, and add little oil in it. Add mustard seeds and let it splutter. Add a small pinch of jeera and then add ginger garlic paste. Let it fry for few seconds. Then add chopped onions cut in lengthwise. Fry them until the onions turn light brown or transparent color. Then add the above gravy paste and let it heat for 10 minutes. Stir it in regular intervals. Once the paste is cooked then add fried tindora, turmeric, garam masala, red chilli Powder to the it. Let it cook for another 5-7 minutes.
Serve it with Rice or Roti.
