Dondakaya or Tindora Onion curry

Ingredients:

Donadakaya or tindora 1 pound

Onions 2 medium sized

Garlic cloves 3

Urad dal 2 teaspoons

Chana dal 2 teaspoons

Mustard seeds 1 teaspoon

Jeera 1/2 teaspoon

Coriander powder 1 teaspoon

Red chiilies 2

Hing 2 pinches

Turmeric 2 pinches

Curry leaves 6 to 8 leaves

Chilli powder 1 teaspoon (adjust accordingly)

Oil 4 teaspoons

Salt to taste

Preparation:

1. Wash dondakaya or tindora. Cut them into pieces. You can cut long or circular pieces.

2. Cut onions and garlic into small pieces.

3. Heat a pan or kadia and add oil and turn the stove to medium low flame . Add chana dal, urad dal, jeera, mustard seeds, red chilli cut into

two pieces, hing and curry leaves. After the mustard seeds start to spulter. Add the chopped onions and garlic.

4. When the onions change the color add coriander powder and mix well.

5. Add the tindora or dondakaya pieces and mix well. Cover the pan with lid and cook in medium low flame. In between mix well.

6. After 5 minutes add salt and tumeric powder and mix well.

7. Cover with lid and cook for about 15 minutes until the tindora is fully cooked.

8. Add red chilli powder mix well and switch off the stove.

 

Serve with rice.