Showing posts with label Dondakaya (Tindora). Show all posts
Showing posts with label Dondakaya (Tindora). Show all posts

Dondakaya Fry - 3



BM #105 Week 1 Day 1 - 

 After a hectic month long marathon, we are back to blogging at a leisurely pace. This week I have chosen to present some side dishes to go with Rice or Roti.

 Today's fry goes well with rice/millet/quinoa along with Dal/Sambar/Rasam.

 This version of Dondakaya (Tindora) Fry is our latest favorite at home. 

 Ingredients - 

 Tindora / Dondakaya , washed and chopped lengthwise about 2 cups
Salt, Turmeric and Red Chili powder as needed
Oil 1 Tbsp
To Grind - 
Peanuts, roasted 1 Tbsp
Sesame seeds roasted 1/2 tsp
Coriander seeds 1 tsp
Red Chilies 1-2

Method Of Preparation -
To hasten the process, I microwave the chopped tindora for about 4-5 minutes.

 In a heated pan, add oil and the microwaved tindora.

Fry for a few minutes while mixing gently. Sprinkle turmeric and gently mix or toss. [It typically takes about 5-10 minutes.]

 While the tindora is frying, powder the ingredients listed under 'To grind'. Set aside.

When the vegetable turns a shade of brown and appears cooked through, sprinkle salt, red chili powder and the ground peanut-sesame powder.
Serve warm with a side of rice and dal/sambar/rasam.


BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#105.

Preparation Time 20 minutes
Serves 3-4

Read More
Posted by Harini R on Thursday, October 3, 2019
7 comments
categories: , , , | | edit post

D - Dondakaya Annam ~ Tindora Rice - No Onion No Garlic



BM #99 Day 4 - 

 Today try this simple, easy and flavorful rice with Tindora. It works best with leftover rice and is a good one for lunch boxes.

 At first mention, my family gave me strange looks but then I convinced them to try a bite and they were sold. The masala paste is the key to the flavor. So please don't skimp of sesame seeds. 

 Ingredients - 

 Rice 1 1/2 cups
*Tindora / Dondakaya , chopped 3-4 cups
Salt, Turmeric as needed
Seasoning (Oil 1 Tbsp, Chana Dal 2 tsp, Urad Dal 1 tsp, Mustard Seeds 1 tsp, Cumin seeds 1/2 tsp, Asafotida a pinch, Curry leaves few, Cashews few)
Lemon Juice as needed
For the Masala - 
Putnalu / Roasted Gram/Dalia 2 Tbsp
Sesame seeds 1 Tbsp
Almonds/Peanuts handful
Coconut 3 Tbsp
Green Chilies 3-4
Coriander leaves few

 *We prefer the Tindora chopped finely (I use a chopper). Some prefer circular discs (time consuming) and others prefer vertical slices.

Method Of Preparation -
Cook Rice in whatever method (Pressure Cooker, Instant Pot, Rice cooker or Stovetop). Fluff the rice in a wide serving platter. Set aside.

 Make a paste of all the ingredients listed under 'For Masala Paste' and set aside.

 Steam the chopped tindora for about 8-10 minutes. (I sprinkled some water, covered it and microwaved it for 8 minutes.)

 In a heated wide pan, add oil and the rest of the seasonings. After the dals are brown and the mustard seeds pop, add the steamed tindora.

 Add turmeric and saute for a couple of minutes.

 Pour in the ground masala paste, mix well and let it cook for about 4-5 minutes.

 Sprinkle salt, mix well. Reduce the heat to the minimum setting.  Gradually add the fluffed rice and mix gently.

 Adjust the flavor as needed.

 Remove from heat. Squeeze lemon juice, mix well and serve warm.


BMLogo


 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#99



Preparation Time 30-40 minutes
Serves 4-5

Read More
Posted by Harini R on Thursday, April 4, 2019
13 comments
categories: , , , , , , , , , | | edit post

Dondakaya Fry / Tindora Fry - 2


Dondakaya Fry, Tindora Fry

 BM #71 Week 2 Day 3 - 

 For Day 3, here is a no-nonsense type of a vegetable fry which my kids love to have with dal / rasam. Lot of people have a preference regarding the of the shape tindora/dondakaya is chopped in. 

 I have grown up eating this fry which was chopped in thin circles. Of course, it is a laborious and time taking process to finely chop them. But with some modern gadgets, I chop them finely for my husband and have dispensed with the circular cut of dondakaya. The kids love this lengthwise cut of the vegetable. 

I have already posted another version of Tindora Fry with onions in it. Here is the No onion-no garlic version. I made this as part of a thali meal which I shall feature next week.

Ingredients - 

 Tindora / Dondakaya , washed and chopped lengthwise about 1/2 lb [I used the frozen variety thawed on the counter for an hour]
Salt, Turmeric and Red Chili powder as needed
Coconut powder 1 tsp
Oil 1 Tbsp

 * If I forget to thaw the frozen packet I just pop it into the MW for a couple minutes or put the packet in hot water for 10 minutes.
Dondakaya Fry, Tindora Fry

 Method Of Preparation -
In a heated pan, add oil and the chopped tindora.

 Fry for a few minutes while mixing gently. Sprinkle turmeric and gently mix or toss. [It typically takes about 15-20 minutes.]

 When the vegetable turns a shade of brown and appears cooked through, sprinkle salt, red chili powder and coconut powder.

 Serve warm with a side of rice and dal/sambar/rasam.

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#71.

 Preparation Time 20 minutes
Serves 2-3

Read More
Posted by Harini R on Monday, December 12, 2016
7 comments
categories: , , , | | edit post

Baked Tindora


Baked Tindora

Day 1 Week 4 of BM #52 - 
This week, I shall be posting some bookmarks from my fellow BMers. Baking tindora was an idea given by Suma of Veggieplatter when she mentioned about all the veggies that she bakes at home.

 We found that there is hardly a difference between the pan fried and the baked versions. My family and friends certified it :).

 Ingredients - 

 Tindora / Dondakaya 1 lb
Salt and Red Chili Powder as needed
Oil 1 Tbsp

 Method Of Preparation -
Wash and discard the ends of the tindora. Slit them vertically and collect them in a mixing bowl.

 Sprinkle oil, salt and red chili powder and toss so that it is mixed evenly.

 Preheat the oven to 375 °F. Prepare a baking tray lined with parchment paper.

 Arrange the tindora on the prepared baking tray in a single layer.

 Bake in the center rack for 25-30 minutes tossing them every 10 minutes for even baking.

 They turn crisp but keep an eye during the last 8-10 minutes.

 Remove and serve them hot as a side to Rice and Dal.

Preparation Time 15 min + Baking Time 30 min
Makes 1 1/2 cups

Read More
Posted by Harini R on Sunday, May 24, 2015
12 comments
categories: , , , , , | | edit post

Dondakaya Koora ~ Tindora Curry


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.


Preparation Time 25 min
Serves 4-5

Read More
Posted by Harini R on Tuesday, November 11, 2014
15 comments
categories: , , , | | edit post

Gutti Dondakaya ~ Stuffed Tindora


Gutti Dondakaya


I have been thinking of making this for quite sometime and I was not able to make up my mind as to what filling we would like the best. After consulting my sister and her MIL, I figured out that I would have to take the risk and try out with what we favor, namely peanut and coconut combo :).


So for Day 2, Week 1 BM #18, here is how we enjoyed.


Ingredients - 


Dondakaya/ Tindora about 20
Oil 1 Tbsp
For the Filling - 
Peanuts, roasted 3 Tbsp
Coconut powder 2 Tbsp
Coriander leaves / Cilantro handful
Cumin Seeds 1/2 tsp
Ginger 1/2 inch piece
Salt as needed
Turmeric 1/8 tsp


Gutti Dondakaya


Method Of Preparation -


Prepare the filling - Grind all the filling ingredients listed to a fine powder and set aside.

Slit the tindora lengthwise twice, perpendicular to each other, leaving one end intact. 


I partially cooked them in the microwave for faster results. Cooking them in boiling water for 3-4 min is fine too.


Drain and carefully stuff the filling into each of the tindora and set aside.

In a heavy bottomed pan, heat oil and arrange the stuffed tindora without overlapping and let them cook for about 10 min. Keep flipping the tindora so they are evenly cooked throughout.

Remove from fire and serve with steamed rice.

Check out the Blogging Marathon page for the other marathoners doing BM #18


Preparation Time 30 min
Serves 2-3

Read More
Posted by Harini R on Wednesday, July 4, 2012
18 comments
categories: , , , , , , | | edit post

Dondakaya Karam Petti Koora (Tindora with Curry Powder)


When Jaya (my sis) was with us, she made Karam petti koora podi and we happily made Dondakaya Karam Petti Koora and also Beerakaya Karam Petti Koora (which I shall post shortly). Both of them turned out very yummy. This is a very simple curry as long as the Curry powder is on hand. Fast and Simple as I like to call it. Here is how we enjoyed this delicious curry.

Dondakaya Karam Petti Koora

Ingredients - 

Dondakaya (Tindora) chopped 2-3 cups
Salt as needed
Turmeric 1/4 tsp
Tamarind juice 1 Tbsp (or as needed)
Sugar/Jaggery 1 tsp
Coconut (Fresh/Frozen or Dry) 2 Tbsp
Mirchi Powder 1/4 tsp (or as needed)
*Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, few curry leaves)

*This seasoning is optional. Just 2 tsps of oil without the dals also will do.

Method Of Preparation - 

Chop Tindora in any shape desired and I like to partially boil in the microwave as it tends to be a tad faster!

In a heated sauce pan, add oil and the rest of the seasoning. After the mustard seeds splutter and the dals get a nice brown hue, add the partially cooked dondakaya and cover with a lid. Let the dondakaya cook for about 8-10 min.

Add turmeric, tamarind juice, karam petti koora podi, sugar,coconut, mirchi powder, salt and mix well. Check for the taste and adjust accordingly. 

The curry is just a little moist and not too watery. This is best served with steaming hot rice.


Sending this to Akila's 'Dish Name Starts With D' event.



Preparation Time 20 min 
Serves 2 Adults

Read More
Posted by Harini on Sunday, December 19, 2010
7 comments
categories: , , | | edit post

Dondakaya Vepudu / Tindora Fry/Ivy gourd Fry


Tindora fry / Dondakaya vepudu is one of the easiest of the side dishes and yet delicious!! During my childhood, we were told that tindora is one such vegetable which has no essential nutrients and causes dullness of the brain ('Mandha Buddhi'). So it was always a neglected vegetable at home. To the contrary, I just learnt that Tindora is rich in Beta-Carotene and has numerous medicinal uses of its leaves and roots. It is supposedly good for diabetic patients. I wonder why this vegetable has been 'defamed', so to say, for so long.




Ingredients - 

Tindora 1 lb
Onion chopped 1 medium
Salt as per taste
Red Chilli Powder as per taste
Oil 1-2 Tbsp

Method Of Preparation - 

Wash and chop the tindora into thin circular discs.

Put them in a microwave safe bowl, add 1/2 cup of water, cover with a microwave safe lid and microwave for about 6 min (until almost cooked). By microwaving tindora cooking time is reduced in half and less oil is used! This step can be skipped if microwave cooking is a no-no. Tindora can be cooked on the stove top too :)

In a hot skillet, add oil and saute chopped onions until they are golden brown and add the strained tindora to the sauteed onions. 

Add salt and continue to saute the tindora until they turn light brown. That takes about 15-20 min. The cooking can be stopped at anytime now depending on personal preference.

Switch off the flame and then add the red chilli powder. If it is added when the flame is on, the chilli fumes would spread to the whole house and everybody would start sneezing!!

Serve it as a side dish for Sambar/Dal and enjoy!

Serves 3 Adults

Preparation Time 30 min 

Read More
Posted by Harini on Thursday, June 10, 2010
3 comments
categories: , , | | edit post
Related Posts Plugin for WordPress, Blogger...

Search Tamalapaku


Follow me

Follow Me on Pinterest

Tamalapaku on Facebook

Subscribe via Email


Enter your email address:

Delivered by FeedBurner


On Our Menu

Recipes by Ingredients









Archives

Followers

Member Of

Member Of
All recipes are on Petitchef
Top Food Blogs
Blog Directory