- What’s Cooking? by P.S. Lakshmi Rao
2 Pounds fresh tindora
2 Tablespoons oil
1 Small onion
1 Teaspoon salt or to taste
½ Teaspoon cumin seeds (jeera)
1 Teaspoon ground red pepper
Wash tindora and cut both ends. Discard the ends. Cut all the tindoras crosswise into rounds, approximately ¼ inch thick. Heat oil in a skillet. Add tindora pieces and half a teaspoon of salt. Fry on medium high heat for ten minutes, covered, mixing once in a while, being careful not to let tindora pieces burn.
