INGREDIENTS:
Thondekai / Dhondakai / Tindora: 2 lb
Chopped onions: 2tbs
Coriander leaves for GarnishChopped onions: 2tbs
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
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).
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
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