Ingredients
- 16 oz fresh Tindora haved lengthwise if small/medium in size, otherwise quartered if larger in size.
- 2 tablespoons avocado oil
- ½ teaspoon cumin seeds
- ½ teaspoon black mustard seeds
- 1 small Indian chili minced
- ¼ cup onion masala
Spices:
- ¾ teaspoon salt adjust to taste
- ½ teaspoon amchur powder
- ½ teaspoon coriander powder
- ½ teaspoon fennel powder
- ½ teaspoon paprika
- ¼ teaspoon turmeric
- ⅛ teaspoon cayenne
- ⅛ teaspoon black pepper
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Rinse and dry the tindora. Slice each in half.
- Press sauté, add oil, and when heats up add cumin seeds, mustard seeds, and green chili. When the cumin seeds turn brown add the tindora slices, water, and lemon juice. Put the onion masala on top then sprinkle spices. Do not mix.
- Secure the lid, close the pressure valve and cook for 6 minutes at high pressure.
- Naturally release pressure for 10 minutes.
- Press sauté and stir-fry for 6 to 7 minutes, or until it dries.
- Take the steel liner out the instant pot and let everything sit in the steel pot for 5 minutes. Any masala sticking to the pot will come off by stirring it.
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