Tuesday, March 5, 2013

Stuffed Thondekai / Dhondakai / Tindora Curry

Servings: 4

Thondekai / Dhondakai / Tindora: 2 lb
Chopped onions: 2tbs 
Coriander leaves for Garnish
Water:1 1/2 cup

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


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