How to make Tendlya Butti -
Tindoras/tindlis cooked in spicy coconut masala
This recipe is from the book Konkan Cookbook.
Main Ingredients : Tindli (टिंडली), Scrapped Coconut
Cuisine : Fusion
Course : Main Course Vegetarian
For more recipes related to Tendlya Butti checkout Bharleli Tondli. You can also find more Main Course Vegetarian recipes like Pithla Bhakri Bhindi Masala Mixed Kathol Kaaley Aloo
Tendlya Butti Recipe Card
Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Tendlya Butti Recipe
Tindli chopped 250 grams
Scrapped Coconut 2 teaspoons
Onions chopped 2 medium
For paste
Scraped coconut 1/2 cup
Tamarind 1 lemon sized ball
Dried red chillies roasted 4-5
Coriander seeds 1 tablespoon
Method
Step 1
Grind together the coconut, tamarind, red chillies and coriander seeds with a little water into a coarse paste. Heat the oil in a non stick kadai.
Step 2
Add the onions and sauté till reddish brown. Add the tendli and sauté for two minutes. Add salt to taste and stir.
Step 3
Cover and cook on low heat till the tendli is almost done. Add the ground masala and continue to sauté on low heat till the masala turns brown and almost all the water is absorbed. Remove from heat and serve hot.
Nutrition Info
Calories : 1096 Kcal
Carbohydrates : 121.5 gm
Protein : 35.2 gm
Fat : 52.4 gm
Other : 0
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