Murali, an avid foodie, techie geek, ace photographer, studying film-making, presently working in Australia and a close family friend wanted to share one of his favorite recipe and asked me if he could do a guest post. I am more than happy to oblige with his request.:)
I’m sharing one of my favorite recipe using tindora, dondakaya pulusu, where dondakaya is simmered in a sweet and sour tamarind sauce.
Dondakaya Pulusu Recipe
Prep & Cooking Time: 30 mts
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp grated ginger
2 garlic cloves, crushed
2 red dried chillis, de-seed
1/2 tsp fenugreek seeds
10-12 curry leaves
2 onions, finely chopped
pinch of turmeric
salt to taste
1 tsp chilli pwd
1 tsp daniya pwd
1/2 kilo tindora, finely sliced
small lemon sized tamarind ball (extract juice)
1 tbsp grated jaggery
Procedure:
1 Soak the tamarind in 2 cups of warm water for 10 mts. Extract juice and keep aside.
2 Heat oil in a skillet and when hot, add the mustard seeds and let them splutter, add cumin seeds, ginger, garlic, fenugreek seeds, red dried chilli and curry leaves.
3 Toss them for a few seconds and don’t allow the fenugreek seeds to burn, they should turn slightly red.
4 Add the onions and saute till brown, add turmeric. Now add the tindoora pieces (cut lengthwise) and fry for two minutes and cover with lid and cook on medium heat.
5 Add dhaniya powder, salt and chilli pwd. Add the tamarind juice and grated jaggery and cover with lid and cook on medium heat.
6 Cook till the tindoora turns soft and the sauce thickens.
You can serve with rice or chapathi. Hope you enjoy this recipe as much as I did in preparing and presenting it to you. Thank you, Sailaja.:)
