Tindora onion curry or Dondakaya ullipaya curry is a simple recipe for everyday easy cooking.
Ingredients
about 1 lb. of Tindora/Dondakaya/Ivy gourd/Kovakkai/Tondli
1 medium onion
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
1/4 tsp turmeric powder
1 tsp or more red chili powder
about 1 lb. of Tindora/Dondakaya/Ivy gourd/Kovakkai/Tondli
1 medium onion
2 tbsp oil
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1 tsp cumin seeds
a pinch of hing/asafoetida
1/4 tsp turmeric powder
1 tsp or more red chili powder
Preparation
Wash and cut the tindora into small circles.
Cut the onion into small pieces.
Wash and cut the tindora into small circles.
Cut the onion into small pieces.
Procedure
Heat a thick bottom pan on medium heat with 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add hing/asafoetida and curry leaves. Then add onions and turmeric powder and fry for a few seconds. Then add Dondakaya and stir it well. Add some salt and stir it again. Cover it and let it cook on low medium for 5-6minutes. After 5 minutes if the curry is not cooked completely, continue cooking for 2 more minutes. Add 1 tsp red chili powder and mix it well. You may add more or less for your taste. Switch off the flame. Do not cook after adding the chili powder as it gets burned. Serve this dondakaya curry with rice, chapati or quinoa.
Please feel free to write your comments and suggestions below.
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Heat a thick bottom pan on medium heat with 2 tbsp of oil. When the oil is hot add chana dal, urad dal, mustard seeds and cumin seeds. Keep stirring. When the mustard seeds are spluttering, add hing/asafoetida and curry leaves. Then add onions and turmeric powder and fry for a few seconds. Then add Dondakaya and stir it well. Add some salt and stir it again. Cover it and let it cook on low medium for 5-6minutes. After 5 minutes if the curry is not cooked completely, continue cooking for 2 more minutes. Add 1 tsp red chili powder and mix it well. You may add more or less for your taste. Switch off the flame. Do not cook after adding the chili powder as it gets burned. Serve this dondakaya curry with rice, chapati or quinoa.
Please feel free to write your comments and suggestions below.
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