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Dondakaya Masala Kura
Dondakaya Masala Kura

Recipe Name

: Dondakaya Masala Kura

Author

: Teluguone

Preparation Time

: 15min

Cooking Time

: 20min

Yield

:4 (4 servings)

4.0 Stars based on 291

: Reviews

Published On

: May 30, 2011

Recipe Category

: Vegetarian

Recipe Type

: Meals

Total Time

: 40min

Ingredient
: Donadakaya
Description
:

Stuffed tindora is one such classic recipe with each home having it own signature stuffing. Gutti dondakaya masala kura is a curry which calls for some S.Indian spices & ingredients like grated coconut, jaggery, sesame seeds, curry leaves and dashes cloves and cinnamom which blend so well creating a stuffed curry that brings together the sweet flavor of tindora and jaggery, nutty flavor of seasame with a tangy edge of tamarind. And with some hot white steamed rice, it makes a warm and satisfying meal.

Nutrition
:

nutrition

Ingredients
:
  • 1/2 kg dondakayalu/tindora, chop ends, make a + slit length wise for stuffing and
  • boil in salted water till half cooked and strain
  • 2 medium onions, sliced
  • 3 green chillis
  • 1 tsp ginger-garlic paste
  • 1 tbsp coriander seeds
  • 2 tbsps grated coconut
  • 1 1/2 tbsps sesame seeds (nuvvulu)
  • 1 1/2 tbsp grated jaggery (adjust according to your choice)
  • 1″ cinnamon stick
  • 3-4 cloves
  • small lemon sized tamarind ball
  • salt to taste
  • few curry leaves
  • 1 dry red chilli
  • 2-3 tbsp oil
Instructions
:
  1. Heat a tsp of oil in a frying pan and add the coriander seeds, cloves, cinnamon and sesame seeds and fry on medium heat till you get a nice aroma. Dont burn the spices.
  2. Just fry for 3-4 mts stirring continuously. Remove and cool. 2 In the same pan, add about a tbsp of oil and add the onions and green chillis and saute for 4-5 mts.
  3. Finally add the grated coconut and toss for a few seconds. Turn off heat. 3 Once cool, make a paste of the above spices along with ginger-garlic paste, jaggery, tamarind, sauted onions, green chillis, grated coconut and salt.
  4. 4 Take a tbsp of this paste and stuff each of the slit half-boiled ivy gourds. 5 Heat the remaining oil in a cooking vessel and add some curry leaves, dry red chillis and stir fry for 5-6 seconds.
  5. Place the stuffed gourds in the pan and let it cook covered on medium heat. 6 After 4-5 mts, uncover the lid and turn the pieces so that they cook all over.
  6. 7 Cover and cook on low heat till the tendlis become soft. This could take about 15-20 minutes.
  7. Adjust salt. 8 Turn off heat once cooked and serve with hot white steamed rice.
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