Wednesday, May 30, 2012

Thindoora Fry / Dondakaya Fry


My mom used to prepare this Dondakaya/ Thindoora stir fry in two different ways. Both versions were good with Rice & Chapati. Today I would introduce one version and soon will introduce the other version as well. We use to have lunch Dondakaya fry with Sambar or Rasam. My Mom will prepare at least 3 to 4 items for lunch and for dinner we use to have only chapati or some times Idly. Lovely days to remember.

  1. Dondakaya/ Thindoora                        250 Grams
  2. Onions                                                   1
  3. Turmeric powder                                 Pinch
  4. Salt                                                       To taste
  • Coconut                                               2 Medium pieces
  • Garlic clove                                         1
Grind coconut and garlic in to fine powder.

  1. Oil                                                        5 spoons
  2. Jeera                                                     1/2 spoon
  3. Mustard Seeds                                      1/4 spoon
  4. Urad dal                                                1/4 spoon
  5. Curry Leaves                                         4 to 5
  6. Chanadal                                               1 spoon

1. Take a pan pour oil. when oil became hot add Jeera, Mustard seeds, Urad dal, Curry Leaves & Chanadal. When Chanadal became golden brown color add chopped Thindoora or Dondakaya for a minute. Add turmeric and salt. Mix evenly then add onions.

2. Fry until onions become golden brown color and also wait until Tindoora/ Dondakaya cooked.Add grinded Coconut and garlic powder. Add half spoon of chilly powder mix properly and off the stove. 


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