Monday, June 8, 2009

Dondakaya Kobbari Karam koora/Tindora with coconut

This is the recipe that I have learnt recently form one of my good friend......I'm glad to tell you all that, this is the most tasty tindora/dondakaya curry that I have tasted...........not only me, even my whole family likes this curry.....


1lb.tindora/dondakaylu(cut in lengthwise,into 6pieces), 1/4tsp.turmeric powder, 3tsp.oil, 2springs curry leaves, 1/2tsp.jeera,1/4tsp.mustard seeds, 1/4tsp.urad dal/black gram, salt to taste.

Ingredients for Kobbari Karam:

5tbsp.fresh shredded coconut, 1/ chilli powder, 1clove garlic, 1/4tsp.jeera and 1/4onion(chopped roughly)........grind all the ingredients to coarse paste(do not add water, once the onions are crushed, we get enough water to grind)and keep the paste aside.

First wash and cut the tindora into pieces. Take the chopped tindora/dondakaya pieces in a vessel(that fits in the pressure cooker), sprinkle Little water, salt and pressure cook for about 2 whistles, once it is cooled, squeeze the excess water from the tindora/dondakaya pieces and keep it aside.....In a pan heat the oil, once it is hot, add urad dal/black gram, mustard, jeera, curry leaves, once they start to splutter, add the squeezed tindora/dondaka pieces, turmeric powder and let it be on medium flame for 15min.(mix in between to avoid burning), now add the ground kobbari karam, mix well and cook it on medium flame until the raw flavor of the onion is gone(for about 5min.)...Serve it with rice or roti.

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