Monday, November 10, 2008

Dondakaya koora/ Tindora

2 pounds Dondakaya (tindora)washed and sliced cross wise
1 red pepper
6-8 curry leaves,
2 table spoons oil
Salt to taste
1tsp red pepper powder
For tempering:
2 tsp cumin seeds
2 teaspoons urad daal
A pinch of turmeric

In a pan heat oil and add the tempering ingredients in order mentioned. When the mustard seeds start to splutter, add the red pepper, curry leaves. Stir in cut dondakaya and saute until tender. Stir occasionally. Adjust the salt and add red pepper powder mix well and take off the flame.
Serves 6
Serving tips: Serve hot or cold with plain rice or chapathi.

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