Ingredients:
250
gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds
1/2
tsp mustard seeds
1/2
tsp cumin seeds
10-12
curry leaves
1
large onion, finely sliced
1/2
tsp ginger garlic paste
1
tsp red chilli pwd
pinch
of coriander pwd
pinch
of garam masala pwd
1/4
cup grated fresh coconut
salt
to taste
1
1/2 – 2 tbsps oil
Wash the tendli and nip the tip
and tail ends. Slice them into rounds and keep aside.
Heat a tbsp of oil in a cooking
vessel, add the dondakaya pieces and saute on medium heat for 3 mts. Now reduce
to low flame, place lid, let it cook, approx 15 minutes. Keep checking in
between, sauteing them so that they don’t burn. The sauteed tindora will lose
moisture and begin to have a wrinkled appearance. Remove lid at this stage and
saute on low for 4-5 mts.
While the dondakaya is frying,
take another cooking vessel, add 1/2 tbsp oil, add the mustard seeds and let
them splutter. Add cumin seeds and curry leaves and fry for a few seconds till
the aroma emanates the kitchen.
Immediately add the sliced onions
and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for
5-6 minutes, keep sauteing so that it doesn’t burn. Add ginger garlic paste and
saute for 4-5 mts.
Add red chilli pwd, coriander pwd
and garam masala pwd and combine. Add this entire onion masala mixture to the
almost cooked dondakaya. Add the grated coconut and combine. Cook on low-medium
flame for another 18-20 mts, without lid. Turn off heat.
Serve hot with steamed rice.
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