This fry is well known one in south india especially in andhra many people prepare this fry with the combination of sambar and pappu charu or any dal varities.In my mother used to prepare this fry in saturdays with the combination of sambar. Adding grated coconut can increase the taste of the fry. We can prepare tindura chutney,tindura plain fry also....
Ingredients
| ivy gourd | 1/4 kg |
| onion | 1 |
| green chillies | 4 |
| grated coconut | 1/2 cup |
| oil | 2 spoons |
| mustard seeds | 1/4 spoon |
| cumin seeds | 1/4 spoon |
| dry chillies | 2 |
| urad dal | 1/4 spoon |
| chana dal | 1/4 spoon |
| curry leaves | few |
| turmeric | 1/4 spoon |
| salt | to taste |
| red chilli powder | 1/2 spoon |
| garlic cloves | 5 |
Preparation
Wash ivy gourd or tindura or dondakayalu in the water and soak for 20 minutes in salt adding water to remove gummyness of tindura skin.
After that cut tindura your wishing shape(round or finely chopped or long splitted pieces).
Wash onion,green chillies and curry leaves and cut onions and green chillies into small pieces.
Wash the curry leaves and keep aside.
Grate the coconut and keep aside.
Remove upper layer of the garlic cloves.
Method
1.Take a kadai or thickned bottom vessel and put on the flame.
2.After heating the kadai or vessel add oil.
3.When oil is heated add mustard seeds and fry till they started to splutter.
4.Add cumin seeds and dry chillies and fry for 1 minute.
5.Add garlic cloves and fry for 1 minute.
6.Add urad dal and chana dal and fry till dals become to light golden colour.
7.Add curry leaves.
8.After that add finely chopped onion and green chilli pieces. and fry till they become to golden colour.
9.Then add tindura pieces and put the lid and fry for 5 to 10 minutes in low or medium flame.
10.Add turmeric,salt and stir well and put the lid and keep to fry till tindura pieces become tender.
11.When tindura fried well then add red chilli powder and stir well and fry for 1 minute.
12.Then add grated coconut and keep to fry for another 1 minute.
13.Taste the fry if salt is enough or not.If not add some more salt and stir well and put off the flame.
14.Tindura or dondakaya fry is ready to eat with steam rice or sambar rice.....Enjoy!...
Keep in the mind
Use fresh coconut.Fresh coconut gives good taste than frozen one.
You can fry tindura separately after that add it to seasonings and fried onions.
For deep fry use kitchen napkins for remove excess of oil from tindura pieces.
Add red chilli powder after completely fring of the tindura pieces.because if we add red chili power before frying of the tindura pieces then red chilli powder gives the good colour to the fry even tindura pieces not fried well.
