Kitchen-Kollections

Dondakaya Chutney

Ingredients

1 cup chopped dondakaya pieces
2 green chillies
1 tsp tamarind paste
1/4 tsp jeera
1 garlic finely chopped or 1/4 tsp garlic powder
a pinch of turmeric
Salt to taste
1 tsp oil

For tempering
1 tsp oil
1/4 tsp mustard seeds
1/4 tsp jeera
1/4 tsp chana dal
1/4 tsp urad dal
a pinch of hing
Curry leaves

For garnishing
Finely chopped coriandar leaves

Method

• In a pan, add 1 tsp oil, jeera, green chillies and chopped dondakaya pieces. Add turmeric and salt and let it cook for 15 minutes. You can place a lid on it so that the pieces are well cooked.
• Blend the cooked pieces along with tamarind paste in a blender and transfer the paste into a bowl.
• For the tempering, in a pan add all the tempering ingredients one by one and pour it on top of the paste. Mix it well and garnish it with chopped coriandar. Thats it..its done! Let me know how it turned out!

Ingredients

2 pound tindora or dondakaya (preferably boiled)
Curry leaves
Popu or tadka
Popula powder
Peanuts – half a cup
Red chilli powder – half tsp
Salt to taste

Method

Pour two tablespoon of oil in a deep pan and add popu ( chana dal, urad dal, jeera, mustard seeds – half tsp) Add curry leaves, peanuts and fry for a while. Add the sliced dondakaya pieces and mix it well so that oil is covered on all pieces. Add salt and red chilli powder. Do not cover it with lid and keep frying it for at least 15 minutes. In the end add popula powder and again fry for a while. It tastes very well with hot chapatis.

Dondakai Curry or Tindora curry

Ingredients

2 Pounds Dondakai
2 tsp Popula karam
2 tbsp Oil

Method

• Chop dondakai in long thin slices.
• Add 2 tbsp oil in a pan. Once the oil is hot enough add all the chopped dondakai. Keep mixing and stirring the curry pieces. After the pieces begin to soften add salt to taste. Do not cover with a lid if you like a fried taste 
• After about 20-25 minutes the pieces would soften and now you can add chilli powder and popula karam.
• Add chopped coriander leaves and curryleaves.  Mix and leave it on for a while.
• This can be served with rice or chapattis.

Popula Karam 
 

Ingredients

1/2 tsp vegetable oil
1 tbsp urad dal
1tbsp chana dal
1/4 tbsp mustard seeds
1/4 tbsp jeera seeds
6-8 menthulu
tamarind -size of half a lemon
3 tbsp groundnuts
4 pinches HIng (Asefotida)
10 Red chillies

Method

• Take a medium depth pan and add  1/2 tsp of vegetable oil.  Roast urad dal, chana dal, mustard seeds, jeera seeds , menthulu, hing, tamarind, and red chillies. Roast this mixture till the seeds start to turn light brown.
• While this is going on, take another pan and dry roast the peanuts [make sure that they are roasted well and are dry and are not too oily.
• Once both the above steps are complete keep them aside to cool.  Grind them into coarsee powder.
• Store the powder in airtight container.  This powder can be used for most fried version of almost all vegetables. Mostly I use it for potato , dondakai, bhindi, egg plant , cauliflower….