stuffed tindora

7/29/2019 Stuffed Tindora

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Stuffed Tindora (Gutthi Donda kaya) Curry-Various Recipes

Variety#3

Variety#2

Ingredients:

Tindora(Donda Kayalu)-2lb

Large Onion-1

dry or Fresh coconut- 2tsp.Garlic cloves -2-3

Ginger-2 inch pieceCoriander seeds-2tsp.Cumin seeds - 2tsp.

Red pepper powder -3/4 - 1tspTurmeric - 1/2 tsp.
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Salt-1/2 esp. or as per taste

Jaggery or brown sugar -1Tbsp.

Tamarind pulp - 1-2 tsp in 1/4 cup water

For Seasoning:

Dry red chilli pieces

Mustard seeds - 1tsp.

Cumin seeds - 1/2 tsp.Curry leaves - few

Oil-2-3 Tbsp.

Method:

Boil Tindora (Donda kayalu) in water until half way cooked, and let them cool,

and slice each tindora half way for stuffing and set aside. Take Onion, cuminseeds, coriander seeds, garlic, ginger, coconut, red pepper powder, half thesalt, turmeric, and half the joggery and grind into a paste. Take the half waysliced ea. tindora, and stuff the above masala paste and set aside.Heat oil in pan, add dry chilli pieces, mustard seeds, cumin seeds and curryleaves when they splatter, place all the stuffed tindoras and sprinkle remainigsalt, and cook for 8-10 minutes or until done. Add whatever remaining masalapaste and saute on medium high heat, for 3-4 minutes or until nice aromacomes and masala and tindora turns light brown. Add tamarind juice andremaining joggery and cook for 3-5 minutes more or until becomes thick gravy.

Serve hot with Rice or Roti.

Variety #2

Ingredients:

Tindora (Donda kayalu)-1 lb.

Coriander seeds-1Tbsp

Red chillies -3

Chana dal-3Tbsp

Urad dal-1TbspSesame seeds-1Tbsp

Peanuts -1/4 cup

Oil-3Tbsp

Mustard seed-1tsp

Curry leaves-few

Ghee-1Tbsp

Salt-1tsp or as per taste


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Method:

Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them

in oven for 20 - 25 minutes and set aside, let them cool. Dry roast peanuts, chana dal, urad dal,

coriander seeds, red chillies and sesame seeds and, grind into a powder, and add half the salt andghee into this powder. Take each tindora and stuff the above masala. Heat 1 Tbsp of oil in a pan,

add mustard seeds and curry leaves, when they splatter, place these stuffed tindoras, and sprinkle

remaining salt and saute for 6-8 minutes or until done. Serve hot with rice.

Variety#3

Ingredients:

Tindora(Donda Kayalu)-1lbDiced Onions-2 cups

Cumin Seeds-1tspRed pepper powder-1tspSalt-1tsp or as per tasteOil -3Tbsp

Method:

Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them

in oven for 20 - 25 minutes and set aside, let them cool. Grind onions,cumin seeds, red pepper

powder and little salt into a paste. Take each tindora stuff this onion masala paste and set aside.

Once all the tindoras finished stuffing, heat oil in a pan place these stuffed tindoras, sprinkle

remaining salt and saute on medium heat while covering, let them cook until all the onion masala

looses the raw taste. Add remaining onion masala also, and increase the heat to medium high and

saute until tindoras and onion masala turns little brown. Serve hot with Rice.

Tindora coconut Fry(Dondakaya vepudu)


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ingredients:Tindora(donda kayalu) 1/4kgGreen chillies 4-5Dry coconut 2inch piece(powder 2tsp)Garlic cloves 2Turmeric powderSalt to tasteMustard, cumin seeds 1/2tspOil 2-3tspCurry leaves 10

Preparation:
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1. Wash and trim the ends, cut lengthwise into halves, andthen cut each half into 3-4 pieces lengthwise.2. Now heat oil in a pan, add mustard seeds, cumin seeds

let them pop, add tindora/dondakaya mix well and keepthe stove on medium flame fry for 2-3 minutes.3. Now add salt, turmeric powder mix well, cover and cookit on low flame until tindora becomes soft, stiroccasionally.

4. Mean while grind green chilli, coconut, garlic as apowder and keep side.5. Now remove the lid, add grinded green chilli mixture,curry leaves and combine well.6. Fry for 5-10 minutes on low-medium flame removefrom the flame.

7. Serve hot with rice, or with roti.
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Dosakaya pachadi(Cucumber Chutney)
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ingredients:Dosakaya 1(Indian cucumber)Peanuts 1/2cupchanna dal 1/2tspgreen chilli 4cumin seeds 1/4tspGarlic cloves 4tamarind paste 1/2tsptempering:Red chilli 1channa dal 1/tspmustard seeds 1/2tspurad dal 1/2tsp
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curry leaves 1stalkoil

Preparation:*Peel dosakaya cut and remove seeds, chopped itas small cubes keep aside.

*Heat 1/2tsp oil in a panfry green chilli, peanuts, channa dal remove from flame,let them allow to cool for 10minutes.*Now grind green chilli, peanut, channa dal, cuminseeds, 2 garlic cloves, tamarind paste, salt( use littleamount water if needed while grinding).*Now add this paste to the dosakaya cubes and mix well.*For tempering heat 2tsp oil in a pan put red chilli,mustard seeds, urad dal, when mustard seeds start tosplutter add onion, curry leaves and mashed garlic.*Fry till onion turns in to golden brown color add Pachadi

to it mix well and fry for few seconds(10-15sec) in lowflame remove from flame.*Excellent combination with rice.Note: check dosakaya is it good or bitter.if it is bitter then don't use.
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stuffed tindora

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