Tuesday, May 18, 2010

Aavapettina dondakaya

Tindora or dondakaya is a typically Indian gourd, small and round in look, regularly prepared in Andhra homes. Aavapettina dondakaya is a masala curry, an Andhra recipe.

Preparation time: 30-45 mins

Serves: 2


Indian gourd (tindora/dondakaya) ¼ kg
Refined cooking oil 2tbsp
Black gram (urad dal/uddipappu) 1tsp
Mustard seeds 2tsp
Curry leaves 4-5
Grated and fresh coconut 100gms
Red chillies 5
Pinch of asafoetida (hing)

Salt to taste


Wash, wipe and cut the tindora either vertically into pieces or into circles. Even a plus shaped cut will do.

Grind to fine paste: 100 gms fresh coconut, 5 red chillies, 1 tsp mustard seeds and a pinch of salt.

In a pan/kadai(bandli/mukudu), heat 2 tbsp oil. Add mustard seeds and as they pop, add black gram, curry leaves and a pinch of asafoetida.

Add the cut tindora to the tempering. Add a pinch of salt and mix well. Cover and cook for around 7-10 mins on medium heat till the tindoras turn soft.

Once the tindoras are cooked, add the above ground mustard- coconut paste and mix well. Leave to cook for another 3-4 mins.

Aavapettina dondakaya is traditionally is rice supplement, but being a dry and spiced curry; it does go well with any of the Indian bread.

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