Monday, April 11, 2011

Tindora Coconut curry/ Dondakaya Kobbari Kura

Sometimes we feel like eating the food, which we make at home and we won't generally find it at hotels. Well this is one of the perfect dish for those times.
One more favourite curry of my whole family. Although it is simiar to Dondakaya/Tindora Fry curry, but it consumes less oil and a touch of coconut sweetens the high spice of fry curry. So have it along with rice and sambar or rasam, I bet you won't be disappointed. It feels like a plain, simple, yummy homemade food.

Ingredients
Tindora/Dondakaya - Cut into desired shapes (I prefer small round for this curry)
Coconut shredded - 1/2 cup or even less is also fine
Oil
Salt to taste
Red chilli powder
Jeera/Cumin Seeds - 1/2 table spoon
Chana dal - 1 table spoon (Adds crunchiness to the curry. Can avoid it if you have any dietery restrictions)
Fresh Coriander leaves - chopped - 1-2 table spoons
Turmeric - 1/2 table spoon

Method of preparation
Take a kadai and add oil to it. Add Jeera and chana dal to it. Now add the chopped tindora pieces, turmeric  and salt to it. let it tindora pieces cook properly. Mix it in between so that the tindora pieces are not burnt. Once the tindora is more than half cooked, add red chilli powder (kaaram) to it. Finally add the scraped coconut to it. let it stand for a minute or two and then remove it off the heat after adding the fresh chopped coriander (kothimeeru). Your curry is ready.

2 comments:

Priya said...

Yumm, love this curry with some curd rice..

Kitchen Flavours said...

Love the flavour of coconut in dondakaya.....looks yum...

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