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Articles: Recipes | Dondakaya Kobbari Fry or Tindoora Coconut Fry
- Mrs. vaishnavi m
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Ingredients :
Dondakaya(Tindoora)- 1 lb or 1/2kg (Frozen or fresh)
Grated Coconut- 1/4 cup
Salt- to taste
Red Chilli Powder- 1 tsp
Oil- 2 table spoons
Curry Leaves- 4 leaflets
Groundnuts- 1/8 cup
Procedure :
(If the tindoora is frozen which we get from indian stores,then just thaw it for 10 or 15 minutes minutes and use it as it is. Don't cut anymore.)
If the tindoora is fresh then first slice each tindoora(dondakaya)in to 4 pieces vertically.
Heat oil in a kadai, and fry groundnut. Once they are roasted well, add tindoora slices and curry leaves and saute for 5 minutes on medium flame. Now cover and cook on medium flame for 20 minutes, add salt, chillipowder and turmeric powder. Cook for 5 more minutes until the tindooras are fried well. Now add grated coconut,saute for 2-3 minutes and switch off the stove and cover the lid and leave for 15 minutes and serve.
This goes well with dal or sambaar or even plain rice.
Note :
If u are using the frozen tindooras,thaw it and fry uncovered until the water is evaporated to 3/4th and then cover the pan with lid or else, the curry would turn soggy.
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