Friday, November 22, 2013



I tried out a recipe from Andhra Pradesh recently made of gherkins or ivy gourds which are called Tindora in Hindi, Dondkaya in Telugu, and Tendle in Konkani. This stir fry is adapted from "Dondakaya Kobbari Vepudu" in Sailu's Kitchen. It came out very well.

  • Tindora/ Dondakayalu/Tendli/Ivy Gourds, 250 gms 
  • Mustard Seeds, 1/2 tsp
  • Cumin Seeds, 1/2 tsp
  • Curry leaves, a sprig
  • Onion, large-sized, finely sliced, 1
  • Turmeric Powder, 1/2 tsp 
  • Ginger Garlic Paste, 1/2 tsp
  • Chilli Powder, 1 tsp
  • Coriander Powder, a pinch
  • Garam Masala Powder, a pinch
  • Coconut Gratings, 1/4 cup
  • Salt, to taste
  • Oil, 1 and 1/2 tbsp

Wash the tindora and snip off the two ends. Cut them into roundels and keep aside.
In a thick -bottomed kadhai heat 1 tbsp of oil. When it gets hot add the tindora roundels and saute on medium heat for 2-3 minutes.
Reduce the flame and cook covered for about 15 minutes stirring from time to time to make sure they don't get burnt
Next remove the lid and saute on low flame for about 4-5 minutes
In another pan heat 1/2 tbsp of oil and when it gets hot add the mustard seeds. When they splutter add the cumin seeds and curry leaves and fry for a few seconds till it gives off a good aroma
Immediately add the sliced onions and mix well.
Add salt and turmeric powder and mix well.
Saute on medium flame for 5-6 minutes stirring from time to time so that it doesn't get burnt
Add ginger garlic paste and saute for 4-5 minutes
Now add the chilli powder, coriander powder and garam masala powder and mix well
Add this onion masala mixture to the almost cooked tindora
Add the grated coconut and mix well
Cook without covering it on low-medium flame for another 18-20 minutes
Transfer to serving bowl and serve hot

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