Stuffed Tindora (Gutthi Donda kaya) Curry-Various Recipes

Variety#3 Variety#2 Ingredients: Tindora(Donda Kayalu)-2lb Large Onion-1 dry or Fresh coconut- 2tsp. Garlic cloves -2-3 Ginger-2 inch piece Coriander seeds-2tsp. Cumin seeds - 2tsp. Red pepper powder -3/4 - 1tsp Turmeric - 1/2 tsp.

Salt-1/2 esp. or as per taste Jaggery or brown sugar -1Tbsp. Tamarind pulp - 1-2 tsp in 1/4 cup water For Seasoning: Dry red chilli pieces Mustard seeds - 1tsp. Cumin seeds - 1/2 tsp. Curry leaves - few Oil-2-3 Tbsp.

Method:
Boil Tindora (Donda kayalu) in water until half way cooked, and let them cool, and slice each tindora half way for stuffing and set aside. Take Onion, cumin seeds, coriander seeds, garlic, ginger, coconut, red pepper powder, half the salt, turmeric, and half the joggery and grind into a paste. Take the half way sliced ea. tindora, and stuff the above masala paste and set aside. Heat oil in pan, add dry chilli pieces, mustard seeds, cumin seeds and curry leaves when they splatter, place all the stuffed tindoras and sprinkle remainig salt, and cook for 8-10 minutes or until done. Add whatever remaining masala paste and saute on medium high heat, for 3-4 minutes or until nice aroma comes and masala and tindora turns light brown. Add tamarind juice and remaining joggery and cook for 3-5 minutes more or until becomes thick gravy. Serve hot with Rice or Roti.
Variety #2 Ingredients: Tindora (Donda kayalu)-1 lb. Coriander seeds-1Tbsp Red chillies -3 Chana dal-3Tbsp Urad dal-1Tbsp Sesame seeds-1Tbsp Peanuts -1/4 cup Oil-3Tbsp Mustard seed-1tsp Curry leaves-few Ghee-1Tbsp Salt-1tsp or as per taste

Method: Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them in oven for 20 - 25 minutes and set aside, let them cool. Dry roast peanuts, chana dal, urad dal, coriander seeds, red chillies and sesame seeds and, grind into a powder, and add half the salt and ghee into this powder. Take each tindora and stuff the above masala. Heat 1 Tbsp of oil in a pan, add mustard seeds and curry leaves, when they splatter, place these stuffed tindoras, and sprinkle remaining salt and saute for 6-8 minutes or until done. Serve hot with rice.

Variety#3 Ingredients: Tindora(Donda Kayalu)-1lb Diced Onions-2 cups Cumin Seeds-1tsp Red pepper powder-1tsp Salt-1tsp or as per taste Oil -3Tbsp Method:
Slit ea.Tindora 3/4 way with knife and shallow fry in 2Tbsp of oil for 10-12 minutes, or roast them in oven for 20 - 25 minutes and set aside, let them cool. Grind onions, cumin seeds, red pepper powder and little salt into a paste. Take each tindora stuff this onion masala paste and set aside. Once all the tindoras finished stuffing, heat oil in a pan place these stuffed tindoras, sprinkle remaining salt and saute on medium heat while covering, let them cook until all the onion masala looses the raw taste. Add remaining onion masala also, and increase the heat to medium high and saute until tindoras and onion masala turns little brown. Serve hot with Rice.

Tindora coconut Fry(Dondakaya vepudu)

ingredients: Tindora(donda kayalu) 1/4kg Green chillies 4-5 Dry coconut 2inch piece(powder 2tsp) Garlic cloves 2 Turmeric powder Salt to taste Mustard, cumin seeds 1/2tsp Oil 2-3tsp Curry leaves 10 Preparation:

1. Wash and trim the ends, cut lengthwise into halves, and then cut each half into 3-4 pieces lengthwise. 2. Now heat oil in a pan, add mustard seeds, cumin seeds let them pop, add tindora/dondakaya mix well and keep the stove on medium flame fry for 2-3 minutes. 3. Now add salt, turmeric powder mix well, cover and cook it on low flame until tindora becomes soft, stir occasionally.

4. Mean while grind green chilli, coconut, garlic as a powder and keep side. 5. Now remove the lid, add grinded green chilli mixture, curry leaves and combine well. 6. Fry for 5-10 minutes on low-medium flame remove from the flame. 7. Serve hot with rice, or with roti.

Dosakaya pachadi(Cucumber Chutney)

ingredients: Dosakaya 1(Indian cucumber) Peanuts 1/2cup channa dal 1/2tsp green chilli 4 cumin seeds 1/4tsp Garlic cloves 4 tamarind paste 1/2tsp tempering: Red chilli 1 channa dal 1/tsp mustard seeds 1/2tsp urad dal 1/2tsp

curry leaves 1stalk oil Preparation: *Peel dosakaya cut and remove seeds, chopped it as small cubes keep aside.

*Heat 1/2tsp oil in a pan fry green chilli, peanuts, channa dal remove from flame, let them allow to cool for 10minutes. *Now grind green chilli, peanut, channa dal, cumin seeds, 2 garlic cloves, tamarind paste, salt( use little amount water if needed while grinding). *Now add this paste to the dosakaya cubes and mix well. *For tempering heat 2tsp oil in a pan put red chilli, mustard seeds, urad dal, when mustard seeds start to splutter add onion, curry leaves and mashed garlic. *Fry till onion turns in to golden brown color add Pachadi to it mix well and fry for few seconds(10-15sec) in low flame remove from flame. *Excellent combination with rice. Note: check dosakaya is it good or bitter. if it is bitter then don't use.