This is one way I make Tindora curry (dondakaya koora) with onions. This variety and the one sprinkled with curry powder (Koora podi) are most common in my household and luckily liked by everyone. Stuffed tindora subzi or even deep fried tindora is really tasty but I feel it takes too much oil and very time consuming. I do make those varieties but less often and we do enjoy them a lot when I make them. I will post those varieties when I get a chance to make them.
Wash tindora and dry them with a clean kitchen towel. Cut them into small pieces.
In a pan, once oil is heated add seasoning items.
Once seasoning starts to splatter, add the cut tindora.
Add salt and turmeric and let it cook until it is little soft. It takes about 15 to 20 minutes. Cook on the low to medium heat by placing the lid on the pan.
Add cut onions, stir and cook for another 5 to 8 minutes.
Add chilli powder, stir and switch off the stove in 2 minutes. Tindora curry is ready! Enjoy it with hot rice or rotis.
Preparation time: 12 minutes
Cooking time: approximately 30 minutes
Tindora – 1 pound
Onions – 1
Red chillies -1
Chana dal (Bengal gram dal) – 2 tsp
Urad dal (split black gram dal) – 1 tsp
Rai (avalu, mustard seeds) – 1 tsp
Jeera (jeelakarra, cumin) – 1 tsp
Curry leaves – few
- Wash, dry and cut tindora into pieces.
- Cut onion into pieces.
- Heat a pan with 2 tbsp. of oil. Once oil is heated add seasoning items. Once seasoning turns brown, add cut tindora.
- Add turmeric, salt and stir. Let this cook for 20 minutes on low to medium heat.
- Add onions and cook for about another 5 to 8 minutes.
- Add chilli powder, stir and cook for about 1 to 2 minutes more and switch off the stove.
Serve with hot rice or rotis. Works well in chapathi wraps too.