Sunday, January 2, 2011

Dondakaya Vepudu (Tindora fry)

Ingredients :

1 pound Dondakayalu / Tondli / Ivy Gourds/ Tindora
(Cut into thin slices)
1 big onion chopped
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies
10-12 fresh curry leaves
1/2 tsp of turmeric pwd
1 tsp red chilli powder
salt to taste
2 tbsp oil
1 tsp Besan (senagapindi/ gram flour)

Preparation :

1. Heat the oil in a cooking vessel. Once the oil is hot, reduce heat to medium flame, add the channa dal, urad dal, mustard seeds, cumin seeds, red chillies and curry leaves let them splutter and turn brown.
2. Immediately add the sliced dondakayalu and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 3-4 minutes , keep sauteing them so that it doesn’t burn.
3. Now reduce to low flame and let it cook covered till soft, approx 12-15 minutes. Keep checking in between, till they lose moisture and begin to have a wrinkled appearance and turns to a deeper color.
4. Don’t overcook the dondakayalu, they should retain that, slight crunchy texture.
5. Now add the chopped onion pieces and fry for another 5 minutes.
6. Then add the red chilli powder and gram flour combine well check the seasoning and let it cook, uncovered for another 2 minutes on medium heat.Turn off the heat and serve.

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