Monday, April 12, 2010

Gutti Dondakaya (Tindora)


Tindora (Dondakaya) : 30
Powdered roasted Peanuts : 1/2 cup
Powdered roasted sesame seeds : 1/2 cup
Chopped Onion :  1/2 cup (small cubes)
Ginger Garlic Paste : 1 tsp
Tamarind : a small lemon size (Soak and puree it)
Garam masala powder : 1/2 tsp
Coriander powder : 1/2 tsp
Red chilli powder : according to taste (approx 1 tsp)
Fresh grated coconut : 1 tbsp
Chopped coriander : 2 tbsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Red chillies : 1 (Broken in small pieces)
Curry leaves : 10 to 12
Oil : 4 tsp
Salt : as required

  • Cut the stems off and slit the tindora into four sections from one end, leaving closed on the other end. 
  • Heat 2 tsps of oil in a heavy bottomed pan on a medium flame. 
  • Fry tindora in the oil until all the sides are well fried.  Transfer them to a plate.
  • Heat 2 tsps of oil again in the same pan and add Mustard seeds, cumin seeds, urad dal and red chilli pieces. Saute for a while.
  • When mustard splutters, add curry leaves, stir once and add ginger garlic paste.
  • Saute it for a minute until the raw smell of the ginger garlic paste goes off.
  • Add chopped onions and saute till the onions turn to golden brown.
  • At this point, add the fried tindoras and fry for a minute or so.
  • Pour a cup of water and  put on a lid and allow tindora to cook completely for about 7 to 10 minutes.
  • Add tamarind paste, all the spices, powdered peanuts, powdered sesame seeds, grated coconut and salt.
  • Mix until all the ingredients are combined properly. Add little water if it is too thick.
  • Adjust the spices according to your taste and cook till the oil leaves the edges.
  • Garnish with chopped coriander and serve with rice, roti, chapati or biryani.

No comments:

Post a Comment

Thank you for visiting my blog. Hope to see you here again.


Related Posts with Thumbnails