I wanted to recreate this really crispy tindora curry I had in a restaurant once. I came close to that I think. The key is to cut the tindora really really thin and long and cook it in a little high heat on a non stick pan with onions, tomatoes, red chilli powder, tumeric powder, coriander powder and salt. Do not add water and do not cover. Keep frying it till the tindora is cooked.
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