Stuffed Thondekai / Dhondakai / Tindora Curry

Servings: 4

INGREDIENTS:

Thondekai / Dhondakai / Tindora: 2 lb
Chopped onions: 2tbs 

Coriander leaves for Garnish

Water:1 1/2 cup

Seasoning:

Mustard seeds: 1/2 tsp

Jeera: 1/2 tsp

Curry leaves: 8 leaves

Asifotida: 1 pinch

For Masala:

Roasted Peanut: 1/4 cup

Coconut: 1/4 cup

Ginger Garlic paste: 1/2 tsp

Tamarind: 1/4 tsp

Red chillies: 4 to 5

Dania Powder: 1/2 tsp

Jeera Powder: 1/2 tsp
Chopped onions: 2tbs

Curry leaves: 8 leaves

Salt: 1/2 tsp

Method:

Grind the all masala ingredients with 1/2 cup of water
Cut Tindora / Thondekai / Dondakai twice to fill masala(like stuffed brinjal).

Take a pan and prepare seasoning with mustard seeds, jeera, curry leaves. now add Chopped onions and Tindora / Thondekai / Dondakai and fry until Tindora / Thondekai / Dondakai gets little tender now add the ground masala n cook for 10 to 12 min.

Pour the curry into a serving dish and garnish with coriander leaves.

Ridge guard curry is ready to serve with Chapathi or Jower rotti or rice