Tindora fry curry (Donda kaya)

February 4, 2008 at 12:24 am Leave a comment


tindora-fry-curry.jpg

Tindora (dondakaya) : 20
Onion : 2
Green peas : 2 tablespoons or optional
Ginger garlic crushed paste : 1 tsp
Red chilli powder : 1/2 spoon
Salt to taste
Dry coconut powder : 2 tea spoons
Vegetable oil : 1 to 2 table spoon
Each pinch – turmeric,cumin seeds, mustard seeds .
curry leaves : few.
Apinch :garam masala

1.( dondakaya) Tindoras cut in to lengthi pieces.

2. Cut onion in to thin lengthy pieces

3. Grind coconut, red chilli powder and salt in to smooth powder.

4. In a wide skillet or kadai, heat oil. Add cumin seeds, musterd seeds and curry leaves and toast the popu. Add ginger garlic, hing ,turmeric, greenpeas, onion and tindora pieces. Mix well and fry the pieces until they are turn light brown color. Add above grinded powder,garam masala and mix well. Saute for one minute. Turn off flame.

4. Garnish with coriander leaves.

Curry makes a great tasting side dish. Serve with roti or chapati and rice and dal.

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Entry filed under: Fry Curries.

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