Tuesday, April 04, 2006

Tindora Kurma (Dondakaya Kurma)


Dondakayalu (Tindora) - 15- 20
Onions (cut lengthwise) - 2 medium or 1 large
Ginger, Garlic Paste - 1-2 table spoons
Garam masala - 2 table spoons
Turmeric - 1/2 table spoon
Red Chilli Powder - 1 table spoon (can add more if you need more spicy)
Red Chillies - 4-5
Jeera - 2-3 table spoons
Kuskus (Gasagasalu) - 2-4 table spoons
Coconut Scraped(fresh or frozen)
Curd - 2-5 table spoons
Salt to taste

Method of Preparation:

Cut Tindora lengthwise or as you cut it for the dondakaya masala curry. Deep fry them in oil and drain it on kichen tissue, so that it absorbs all excess oil. As you do this you can prepare for the gravy on the other side.

Gravy paste:
Take a small pan. fry coconut shredded, jeera, red chillies, kuskus for 3-5 minutes on low flame. or until cocunut color changes slightly. Turn off the stove and grind the above with water to make a smooth paste. Gravy paste is ready.

Take a vessel, and add little oil in it. Add mustard seeds and let it splutter. add a small pinch of jeera and then add ginger garlic paste. let it fry for few seconds. Then add chopped onions. fry them until the onions turn light brown or transparent color.

Then add the above gravy paste and let it heat for 10 minutes atleast. stir the above in regular intervals. once the paste is cooked then add fried tindora, turmeric, garam masala, Red Chilli Powder to the above. let it cook for 5-7 minutes. Dondakaya kurma is ready. This can be served with Rice or Roti.

Dondakaya Kurma with Rice and Mamidikaya Pappu is our Dinner.


Anonymous said...

Sireesha it looks so yummy....Swapna

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Anonymous said...

what about curd, I think you forgot to mention that..i assume we need to add it to the gravy preparation..

Hogwarts_Chennai said...

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Anonymous said...

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