Saturday, April 5, 2008

Dondakaya (Tindora) Vepudu

This recipe involves deep frying, you wouldn't want to make it too often.
Well, you just might, after you try it out once!! J

Tindora (Dondakaya), thinly sliced - 1 lbs
Onion - 1 medium, finely chopped
Peanuts, toasted - 2 tbsp
Coconut, grated - 2 tbsp
Curry leaves - a sprig
Cumin seeds - 1/2 tsp
Garlic, chopped - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Red chillie powder - 1 tsp (adjust per your taste)
Oil - to deep fry

  1. Wash, dry and thinly slice tindora, lengthwise. (You can also slice them into thin rounds)
  2. Deep fry them in oil until they shrivel, remove onto a paper towel.
  3. In a saute pan, heat a tsp oil and do the seasoning of cumin seeds, chopped garlic, curry leaves. Stir in finely chopped onion, saute until translucent. Toss in toasted peanuts and the fried tindora pieces.
  4. Add salt, turmeric, red chillie powder. Mix well. Stir in fresh grated coconut. Turn the heat off.
Serves as an excellent side dish with Rasam or Sambar.

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