Tindora raita happened just in 15 minutes without me planning anything prior. Which happens most of the times in my kitchen. But interesting thing is I couldn’t resist myself from making this raita twice in a row. It was indeed a quick and delicious “mosaru bajji” which I would choose for curry in a jiffy part of my menu. And I really don’t need a lot of tindora for this, hardly 6 to 8 would be suffice to serve a family of 4 people. My love for such small, minor curry always fascinates me to do trials with various veggies. And the best ones would come up as a post here.
Do you remember bittergourd raita? which came to my life through such trials and now I am big fan of it. Meaning, most of the bittergourd in my pantry would turn up in yummy raita which I crave for. The less-tangy yogurt combined with mild spices and chunky veggies would taste absolutely scrumptious.
In tindora raita, the veggie is cooked to perfection and then minced with coconut plus spices. Here you have a choice of keeping it little chunky or mincing like creamy goodness. Both tasted delicious to me, you can take call based on your palate.
Tindora Raita | Tondekayi Mosarubajji
Ingredients
- Tindora (tindly)- 6 to 8
- Fresh grated coconut- 1/2 cup
- Green chillies- 2 nos.
- Salt- 1 tsp
- Fresh yogurt- 1/2 cup
To temper
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split blackgram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Method
- Rinse and wash the tindora under running water. Trim the edges and cut them in to halves. Adding a cup of water cook them on stove top till soft.
- Next in a mixer add coconut, green chillies and salt. Grind them together to coarse paste.
- Next add cooked tindora to ground coconut and pulse it once again. You can keep the tindora chunky too.
- Next take yogurt in a bowl and whisk it well. Mix the ground paste with yogurt and mix.
- In a tempering pan add all the ingredients mentioned under "To temper" list and when it sizzles add to tindora raita. A delicious tindora raita is ready to serve with steamed rice.
Notes
- Cook tindora well till it is soft. You can pressure cook too.
- The yogurt should be fresh. Don't use sour one.
