Dondakaya Koora ~ Tindora Curry

For Day 2 here is a version of Tindora which is popular at my mom's place.

My mom rarely cooks with onion and never uses garlic in her cooking. I know there are many versions of the curries which my mom cooks and which are no-onion no-garlic. 

Ingredients - 

Dondakaya, washed and chopped lengthwise 3-4 cups
Turmeric 1/4 tsp
Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Mustard seeds 1/2 tsp, Cumin Seeds 1/4 tsp, Cashews few (optional), Curry leaves few)

Koora Podi / Curry Powder - 
Chana Dal 2 Tbsp
Urad Dal 1 Tbsp
Coriander Seeds 1 tsp
Cumin seeds 1 tsp
Coconut Powder 2 tsp
Red Chillies as needed
Peanuts 2 Tbsp or Sesame seeds 1 Tbsp (Optional)

Method Of Preparation -


Individually dry roast the 'Koora Podi / Curry Powder' ingredients until they are golden brown. Upon cooling grind them to a fine powder and set aside.

Boil/steam the chopped tindora separately and set aside.

In a heated pan, add oil and the rest of the seasoning ingredients. After the mustard seeds pop and the dals are golden brown, add the cooked tindora.

Sprinkle the turmeric and salt. Also add the koora podi/Curry Powder. Mix well, let the flavors blend in. Sprinkle some water as needed. Remove from heat. The result should be slightly moist yet dry.

Serve hot/warm with rice/roti.

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Preparation Time 25 min
Serves 4-5