Tindora or dondakaya or ivy gourd is one of my favorite veggies since childhood, its stir fry by amma was one of my favorites with dal and rice, oh what days it were, amma would add a pinch of sugar to my dal that day and would ask me to guess whats special in the meal today, and i would be all happy because i would know it is the sugar she is asking about, hehe, dont know if such simple and beautiful days would ever return.
- 250-500 gm ivy gourd
- 2 medium onions, sliced
- 1 tsp urad dal
- 2 dry red chilli
- 1 green chilli
- 1 tsp fresh ginger-garlic paste
- 1 tbsp coriander powder
- 2 tbsp dessicated coconut(may use fresh grated coconut as well)
- 1 tbsp grated jaggery
- 1 cinnamon stick
- 1 cloves
- 1 lemon sized tamarind
- salt to taste
- 1/2 tsp chat masala
- 2-3 tbsp oil
- Heat a tsp of oil in a frying pan and add the coriander pwd, cloves, cinnamon and fry on medium heat without burning the coriander powder, do this till you get a nice aroma and let it cool. Similarly fry the urad dal and keep separately
- Now add a tbsp of oil and add the onions, one red chillies, green chillis, and ginger garlic paste and saute for 4-5 mts. Please adjust the green and red chillies according to your taste. Finally add the dry coconut and stir for a few seconds. Remove from heat and let it cool.
- Now make a paste of the above spices and urad dal along with ginger-garlic paste, jaggery, tamarind juice, sauted onions and salt.
4. Slit the kundroos by maknig a plus sign on one side of it so that you can stuff it. Take a tbsp of this chutney and stuff each of the slit kundroos.
5. Heat the remaining oil in a pan and add some curry leaves, dry red chillis and stir fry for 5-6 seconds. To this add halk a finely slit onion and saute for a minute, also add to it if some of the chutney is remaining.Place the stuffed tindoras in the pan and let it cook covered on medium heat.
6. Keep turning the pieces now and then so that they cook all over.
7. Cover and cook on low heat till the tindoras are cooked well and become soft.