How to make Tindli Moongfali
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Tindli (टिंडली), Peanuts (मूंगफली)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Tindli Moongfali checkout Bharleli Tondli. You can also find more Main Course Vegetarian recipes like Whole Tomato Curry Mangodi Ki Sabzi Goan Style Paneer Kele Aur Khopre Ki Meeti Sabzi
Tindli Moongfali Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tindli Moongfali Recipe
Tindli 1 cup
Peanuts 500 grams
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Curry leaves 8-10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Green chillies chopped 1 teaspoon
Red chilli powder (deghi mirch) 1 teaspoon
Coriander powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Curry powder 1/2 teaspoon
Salt to taste
Method
Step 1
Wash and cut tindli in to thin slices. Leave aside. Heat oil, add mustard seeds and curry leaves, cook until mustard seeds start crackling.
Step 2
Add ginger paste, garlic paste and chopped green chillies. Cook for a minute, stirring well. Add shelled peanuts and cook to brown them slightly.
Step 3
Then add tindli and continue stir frying till the vegetable gets half cooked. Now 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.
Nutrition Info
Calories : 1567 Kcal
Carbohydrates : 55.9 gm
Protein : 75.4 gm
Fat : 115.5 gm
Other : 39.1gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
