Friday, June 12, 2009

DONDAKAYA/TINDORA VEPUDU WITH PEANUTS

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Before going into the details of this recipe, I would like to thank each and everyone for their wishes and their caring words...That really made me feel good!!! Coming to me though am not much into cooking these days(Don't worry am eating:) ) most of the recipes that you'll come across in the coming days are quite old recipes that i have tried and tasted(some months back).

Dondakaya/Tindora is one such vegetable that people either hate it or just love it. I, for one donot belong to any of these category, but still prepare it once in awhile. This is astir fry version that requires tindoras to be crunchy in texture even after stirring it for over 25-25mins.

INGREDIENTS:

Dondakaya/Tindora/Ivy Gourds-----1/2 lb or 250gms appx of long variety(not the round ones)

Peanuts------------------------------1 tbsp

Fresh curry leaves-------------------10-12

Turmeric powder---------------------1/2 tsp

Dry Red chillies-----------------------2
Mustard seeds------------------------1/2 tsp

Oil------------------------------------2 tbp

Salt-----------------------------------to taste

To be Dry-roasted and ground to a coarse pwd:
Peanuts------------------------------2 tbp

Cumin Seeds-------------------------1 tsp

Coriander seeds----------------------1/2 tbp

Dry red chillis------------------------3-5
DIRECTIONS:

1.Heat Oil in a cooking vessel and once hot add the mustard seeds and let them splutter.

2.Add the curry leaves ,stir them. Roast 1 tbp of peanuts till light brown.

3.Adjust the flame to medium-low and add the freshly lengthwise-sliced tindora or frozen ones to the peanuts.

4 .Combine well and keep sauteing on medium-low heat for 3-4 minutes then add turmeric,salt and let it cook covered for approx 15-18 minutes or until the tindora lose moisture and have a wrinkled appearance and turns to a deeper shade.

5 .Keep stirring in between and see that you dont burn or overcook them. When you see that tindoras are done with that nice wrinkled and crunchy texture add the ground coarse pwd and mix well.

6. Let them be cooked for another 3-5 minutes on medium flame.Turn off and serve hot.

11 comments:

Kalai said...

I am definitely in the category of people who love tindora! Glad to hear that you are doing well, Raaji. :)

Nithya said...

Nice dish and a lovely pic.. :)

Happy cook said...

It is ages ago i had this veg, which i love, we don't get them here.

Priya said...

Nice and lovely dish, unfortunately we dont get here very often, also its very expensive:)

Smitha said...

The vepudu looks fab! I love this dish, though my mom ends up adding a tiny piece of jaggery :)

Uma said...

this is everyone's fav. at our home!! Looks lovely Raaji :)

Prathibha said...

Loved the dark green colorof Tindora....looks perfect..

DEESHA said...

nice curry ..

RAKS KITCHEN said...

I too recently blogged tindora fry Raaji! Urs looks so good :)

Divya Vikram said...

One of my fav veggies. but we dont get it at all times here!

Jyoti said...

Looks delicious !