Tendlya Butti Tindoras/tindlis cooked in spicy coconut masala By Sanjeev Kapoor 01 Jun 2016 in Recipes Course New Update Main Ingredients Tindli, Scrapped Coconut Cuisine Fusion Course Main Course Vegetarian Prep Time 6-10 minutes Cook time 16-20 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Advertisment Ingredients list for Tendlya Butti 250 grams Tindli chopped 2 teaspoons Scrapped Coconut 2 medium Onions chopped For paste 1/2 cup Scraped coconut Tamarind 1 lemon sized ball 4-5 Dried red chillies roasted 1 tablespoon Coriander seeds Method Advertisment 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. Add the onions and sauté till reddish brown. Add the tendli and sauté for two minutes. Add salt to taste and stir. 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 Carbohydrates 121.5 Protein 35.2 Fat 52.4 #Coriander seeds #For paste #Scraped coconut #Tamarind #Tindli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article