Ivy Gourd Masala Fry / Tindora Masala Fry / Dondakaya Masala Fry / Dondakaya Masala Vepudu / Dondakaya Menthi Kaaram



 I had a kilogram of tindora lying in the refrigerator, so I decided to try a new recipe and this blog post is the result.. I learned this dish from Vismai Food. Thank you for this lip-smacking recipe. I enjoyed it with dal rice and curd.. It also goes well with roti. So, shall we get into the making of it?

                                    
                         To make this recipe, you'll need : 


Tindora / Ivy  gourd
1000 grams
Peanuts
6 Tablespoons
White sesame seeds
4 Tablespoons
Chana dal
4 teaspoons
Urad dal
2 Tablespoons
Methi seeds/fenugreek seeds
1 ½ teaspoon
Coriander seeds
4 teaspoons
Cumin seeds/jeera
2 teaspoons
Dried red chili
10 – 13 (or) as required
Tamarind
A small sized ball, mine weighed 10 grams
Turmeric  powder
1/4th teaspoon
Salt
To taste
Oil
½ cup
Curry  leaves
A few



                                      Method : 

1. First let's dry roast the nuts, seeds, and spices. Add peanuts, sesame seeds, chana dal, urad dal, methi seeds and roast them on low heat. ( I didn't roast the peanuts and sesame as I always have them roasted once I get from the grocery store)

2. Once they start releasing their aroma, add coriander seeds, cumin seeds, dried red chilies, and roast on low heat until done. ( Add red chilies as per your taste)

3. Grind these into a fine powder. Now, add the tamarind and grind to incorporate well into the powder. Keep this aside. 

4. Add oil to a cooking pot, once the oil is hot add the cleaned and washed, sliced tindora to the hot oil. 
Add turmeric powder and salt (add a little now and add according to taste at the end, because the raw vegetable looks more in volume, once it's cooked, it becomes less. There are chances that you might add more salt and you end up with a salty dish)

5. Let the tindora cook until done. 

6. Once the tindora is cooked, add the powder to it and cook for further 5 minutes. 

7. Check for salt and add now. 

8. Finish off with curry leaves.

9. Your tindora dish is ready.. Enjoy with your choice of food.. 



                                                                     Pictorial : 

1. First let's dry roast the nuts, seeds, and spices. Add peanuts, sesame seeds, chana dal, urad dal, methi seeds and roast them on low heat. ( I didn't roast the peanuts and sesame as I always have them roasted once I get from the grocery store) 






2. Once they start releasing their aroma, add coriander seeds, cumin seeds, dried red chilies, and roast on low heat until done. 





3. Grind these into a fine powder. Now, add the tamarind and grind to incorporate well into the powder. Keep this aside.








                                                         4. Add oil to a cooking pot

Don't worry about using half a cup of the fat for this recipe. This recipe has to have this.. Use unrefined healthy cooking oils. 




4.  Once the oil is hot add the cleaned and washed, sliced tindora to the hot oil. 
Add turmeric powder and salt (add a little now and add according to taste at the end, because the raw vegetable looks more in volume, once it's cooked, it becomes less. There are chances that you might add more salt and you end up with a salty dish).






5. Let the tindora cook until done. 



 6. Once the tindora is cooked, add the powder to it and cook for further 5 minutes. 

                              7. Check for salt and add now. 


                                                           
                                               8. Finish off with curry leaves.

   9. Your tindora dish is ready.. Enjoy with your choice of food.. 



                                                     
                                                                    Enjoy! 

                      Thank you for visiting Blessy's Kitchen :)




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