Tindora / Tondali with Coconut & Cilantro coarse paste (Green Masala)

Today made Tindora/Todli subzi for dinner with little variation to routine stir-fry method. I used ginger+garlic+green chilies for zest and coated tindora with thick coarse gravy of fresh coconut and cilantro.This method retained light green color of tindora and subzi tasted delicious.

Ingredients:

• Tindora - 25-30, Cut each tindora lengthwise into 4 pieces.
• 1 medium size onion finely chopped.
• 1 inch piece ginger - finely crushed.
• 3-4 fresh garlic cloves - finely crushed.
• 4-5 green chilies - finely chopped.
• 8-10 curry leaves.
• 1 1/2 cup fresh cilantro - finely chopped.
• 1 Cup fresh grated coconut.
• 1 Tb.spoon cooking oil.
  

Method Of Cooking :-

1. Combine 1 Cup fresh chopped cilantro and grated coconut in blender jar, add half cup warm water and make coarse paste.Keep it aside.
   
2. Heat 1tb.spoon oil in thick bottom pot.Add chopped onions and stir-fry for 3-4 minutes on medium heat.
   
3. Add Crushed ginger,garlic, green chilies . - saute for 1 minute.
4. Add Tindora ,curry leaves and stir-fry with wooden spoon for 2-3 minutes on high heat.
5. Reduce heat to medium . Add 1 cup water and little salt. Cook tindora for 7-8 minutes with covered lid. Make sure all water gets evaporated and tindora is enough tender.
   
6. Add coarsely ground paste of coconut and cilantro. Adjust salt and let it simmer for 2-3 minutes on medium heat. Garnish with chopped cilantro and serve with rice or roti.