Step 1

firstly, prepare masala by taking ¾ cup coconut, 1 tsp mustard and 5 dried red chilli.

Step 2

blend to coarse masala paste without adding any water.

Step 3

in a large kadai heat 3 tsp oil and splutter ¾ tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli and few curry leaves.

Step 4

add 3 cup sliced thondekai, ½ cup cashew and stir fry for a minute.

Step 5

further add 1 tsp jaggery, ½ tsp turmeric, 1 tsp salt and mix well.

Step 6

additionally add ¼ cup water, cover and cook for 10 minutes on low to medium.

Step 7

cook until tindora is cooked well yet retain its shape.

Step 8

add in the prepared masala paste and mix well.

Step 9

mix until the masala is coated well.

Step 10

finally, enjoy thondekai palya with hot steamed rice.