How to make Tendlya Butti - Tindoras/tindlis cooked in spicy coconut masala

This recipe is from the book Konkan Cookbook.

Main Ingredients : Tindli (टिंडली), Scrapped Coconut

Cuisine : Fusion

Course : Main Course Vegetarian

Tendlya Butti Recipe Card

Tendlya Butti

Fusion cuisine is one that combines elements of different culinary traditions. Cuisines of this type are not categorized according to any one particular cuisine style and have played a part in a number of innovations.
Fusion food is a general term for the combination of various forms of cookery and comes in several forms.  

For more recipes related to Tendlya Butti checkout Bharleli Tondli. You can also find more Main Course Vegetarian recipes like Chilli Tofu, Thai Vegetable In Red Curry, Boondi Sev ki Subzi, Sukhi Arbi Ki Sabzi.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Tendlya Butti Recipe

  • Tindli chopped 250 grams

  • Scrapped Coconut 2 teaspoons

  • Onions chopped 2 medium

  • For paste

  • Scraped coconut 1/2 cup

  • Tamarind 1 lemon sized ball

  • Dried red chillies roasted 4-5

  • Coriander seeds 1 tablespoon


Step 1

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.

Step 2

Add the onions and sauté till reddish brown. Add the tendli and sauté for two minutes. Add salt to taste and stir.

Step 3

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.