This post was in our drafts for a while now. We sun dry many vegetables, which make nice crispy accompaniments with meals. One such vegetable is tindora or tendli. Once dried, these are stored in air tight containers. While serving, these are deep fried. For health reasons, I fry them in a tea spoon of oil, a handful at a time on a very low heat. They go very well with curd and rice.
2 cup tendli/tindora pieces
2 tea spns chilli powder
1/4 tea spn asafoetida powder
1 tea spn salt (adjust according to taste)
Apply salt to tendli pieces and keep it aside overnight. The pieces leave a little water. Discard the water.
Spread the pieces on a clean cloth or a thick plastic paper and sundry them. After 2-3 days when they look slightly dried, make a paste of red chili powder and asafoetida with a tea spn water, and apply this paste to the pieces. Spread this on the paper again and sun dry them till they become very crispy.
When they are cooled to room temperature, store in air tight container. While serving, fry them in oil.