Tindora - 1 pound, trimmed and cut into round slices
Onion - 1 medium, chopped finely.
Chilli powder - 1 tsp
Salt - to taste
Oil - 1 tsp + PAM
1) In a glass bowl, add the tindora pieces and microwave for 15 mins on High. No need to stir in between or add any water.
2) Meanwhile, Heat 1 tsp of oil in a pan, add the chopped onions and cook till light brown. Next add chilli powder and salt, fry for 2 to 3 more minutes.
3) Once the 15 mins are up, mix the onion mixture with the Tindora and spray some PAM. Return to Microwave for another 15 minutes. Again no-stirring.
4) The tindora will slowly get brown and cook down considerably. Add more PAM if necessary, stir well, return to microwave and cook for 10 - 15 minutes more till done, stirring once / twice in between. The longer you cook, the crispier it will get and also a bit chewy.
Recently I came across this recipe at Ammalu's Kitchen and now this is another favorite preparation at home for Kovakai (besides the one above). It's a bit more labor intensive and time consuming but very well worth the effort. Ammalu says that it's her Pedatha's recipe who is famous for stuffed vegetables and I can very easily see why after tasting this. I am documenting her recipe here for my future reference.
Tindora - 25
Oil - 1 tbsp
Besan (Kadalai Maavu) - 1/4 cup
Coconut (dessicated) - 1/4 cup
Chilli Powder - 1 tsp
Salt - to taste
1) Make a plus-shaped slit in the Tindora leaving one end intact so it holds it's shape. Microwave these for 5 mins on High with a few tbsp of water and some salt. Drain the water.
2) Grind the besan, coconut, chilli powder and salt. Stuff this mixture into the Tindora carefully.
3) Heat a wide pan with the oil and put the tindora as a single layer. Keep it on a medium flame. Cover this pan with a plate with some water on it.
4) Turn them over a few times so all sides of the tindora get cooked evenly and get browned.
I can't stop popping these into my mouth just by themselves. They are just so tasty. Thanks to Ammalu and her Pedatha.