Dondakaya Aloo Fry/Tindora Potato Fry curry

This was  a quick and fast curry made and kids will surely love it. I chopped the Tindora pieces very small  (vertical 4-6 slits and then 4-6 horizontal wise on them). I used teh bed bath and beyong chopper to cut both of them so that I can get same height of the pieces getting cooked and looks nice too.

Ingredients
Tindora - chopped very small (Cut vertically 4-6 slices and then chop into very small bits)
Potatos - try to chop them small too (may be a little bigger than tindora but not too big)
Cumin
Oil
Red chilli powder
Salt to taste
Mustard seeds (optional)

Method of preparation
Take a pan and add some oil to it. When oil is hot then add cumin seeds and add the tindora and potato's to it. This curry will not take much time to cook as the pieces are very small. So make sure you are near the stove or stir it in between. Add red chilli powder, salt and coriander powder (optional). your curry is ready to serve. Enjoy!!!

Dondakaya Kandipodi kura/Tindora Chutney powder Curry

Ingredients
Tindora - 1 packet from frozen or lengthwise cut fresh tindora's
Red chilli powder - 1/2 spoon or depending upon your chilli powder and your spice levels
Salt to taste
Oil - 4 spoons
Mustard seeds - 1/2 spoon
Jeera - 1/2 spoon
Chutney powder - enough to cover all the tindora's or 4 spoons

Method of preparation
Add oil in kadai. Add mustard seeds and let it splutter. Add jeera and then tindora. Add turmeric and salt to it and let it cook. Once it is almost cooked add red chilli powder to it. When it is almost time to turn off the stove, add the chutney powder and mix it thoroughly so that the tindora's are covered with chutney powder. Remove from stove and transfer to a serving bowl.

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.

Kalapataala Curry/Mixture of veggies Fry curry

This curry is very famous one from our village. Kalapatam means mixture. Kalapatala curry means mixture of veggies and fried. This mixture of veggies I am talking about contains combination of okra(bhendi, bendakaya), Tindora (dondakaya), Bitter gourd (karela, kakarakaya) and amaranth leaves (thotakura). So here goes the simple recipe.
Ingredients
Okra/Bhendi
Tindora
Bitter gourd
Amaranth leaves
mustard seeds, jeera, chana dal for tadka/popu/poni
Red chilli powder
Turmeric
Salt to taste
Oil
Method of preparation
Chop the veggies and leaves and keep aside. Take a pan and add oil to it. After oil is heated add mustard seeds and let it splutter. Add jeera and urad dal and let dal fry a little bit. Dont burn the dal or make it turn black. Add the chopped vegetables at this point and little turmeric. Add salt to taste and fry it. Once the veggies are cooked add red chilli powder and mix it thoroughly. Turn off the heat and serve hot with rice.

Tindora Fry/ Dondakaya Fry

Ingredients
Tindora
mustard seeds
jeera
turmeric
Salt to taste
Chilli powder
oil

Method of preparation
1. if you take frozen tindora then defrost first in microwave and then drain the extra water. If fresh Tindora then chop it to the size and shape you like.
2. Add oil in kadai, then add mustard seeds and little jeera. Then add the chopped or drained tindora.
3. Add little turmeric to it, stir once. Add salt to taste and then keep stirring in between.
4. Once tindora is done then add chilli powder to taste. Serve it with plain rice or roti.

Tindora Curry/Dondakaya Curry

I used Frozen tindora for this recipe, I think it will taste good even cooked with fresh tindora's.

Ingredients
Dondakaya (Tindora) - 2 packets
Onion - 2 medium sized
Mustard Seeds - 1 teaspoon
Oil
Salt to taste
Red Chilli Powder - Adjust to your spice level
Turmeric - 1/2 teaspoon or even less

For preparing paste:
Coconut
Red Chillies
Jeera
Dhania (Coriander Seeds)
Peanuts - very few
Chana Dal
Tamarind paste

Method of Preparation
1. Take a kadai and add oil to it. After oil is heated, add mustard seeds and let it splutter.

2. Add chopped onions and Tindora at the same time.



3. Add turmeric and let it cook. After 5 minutes add salt to it and let the tindoras cook well.



4. Meanwhile take a small pan and fry all the ingredients under paste (except tamarind paste) for a minute or two or until the coconut looses its raw smell.



5. Grind the paste ingredients along with tamarind paste with little water.

6. Once Tindora is done add above paste to the cooked tindora and let it fry for 5 - 10 minutes or until it is mingled well. You can add more water it you want it to be a little liquidish. Your Tindora Curry is ready.

Dondakaya Annam (Tindora Rice)

Ingredients
Rice - 2 cups
Tindora (Dondakaya) - 20 (or more depending on rice quantity/taste)
Onions - 2 small or 1 Big
Jeera – 1 Table Spoon
Ginger Garlic Paste – 1 Table spoon
Bay leaves - 2 in no.
Cinnamon Sticks - 2 in no.
Green Chillies
Biryani/Pulav Masala - 1-2 Table spoons
Garam Masala - 1/2 - 1 Table Spoon (Optional)
Oil
Salt to Taste

To Decorate:
Coconut powder
Coriander leaves chopped

Method of Preparation
1. Chop the tindora as you do for Masala curry. (Cut one side without splitting into two, and do the same on the revese side. When you are done, it will be like 4 pieces intact).

2. Take Oil in a kadai and let it heat.

3. Add Bay leaves, Jeera, Cinnamon Sticks, Ginger Garlic paste to the oil and fry for one minute.

4. Add onions to the above and fry for 3 minutes or until they become translucent.



5. Add Tindora, Cover it and cook for about 5 minutes or till they become tender.



6. Add the masala’s and salt at this point.

7. Add Rice and fry for a minute or two.



8. At this point, transfer the contents to the pressure cooker/ rice cooker. Add water according to the rice quantity. (Generally if Basmati: 2 – 2and1/2 cups)

9. Just before rice is done, add the coconut and coriander to the rice and mix it once.

10. Take it in a vessel and serve hot with Raita.



Preparation/Cooking Time: 20-30 minutes (Including 10 minutes)
Category: Main Coarse (Rice Varieties)

Note: Be sure that the Tindora is cooked properly at Step 5. Tindora should be almost done at this step. To make sure the tindora is tender take a stick/spoon and try to cut it at the edge/piece of the tindora, if it cuts easily then this indicates Tindora is cooked otherwise not.