Here I come after a long break from blogging. Okay, this time the break is not because I was not cooking, but because I was not finding time to take pictures, edit and upload them.
Finally today I got some free time to post this recipe for Stuffed Tindora curry. This recipe is originally from my mom and it has been altered a bit by my sister.
The original recipe had just the channa dal, cumin seeds, garlic and red chillies for stuffing. Coconut and poppy seeds were my sister's additions.
Tindora/Dondakaya: 20-25(Chop ends and make slits length wise for stuffing)
Channa Dal: 4 tbsp
Cumin Seeds: 1 tsp
Coriander seeds: 2 tsp
Poppy seeds: 1 tbsp
Dried Red Chillies: 3
Garlic: 2 cloves
Dry Coconut: 1 tbsp
Salt to taste
Oil: 2 tbsp
Mustard Seeds: 1 stp
Cumin seeds: 1 tsp
Turmeric: 1/2 tsp
Curry leaves: 4
Hing: a pinch
Boil tindora with water and salt in a pressure cooker until you get 1 whistle or boil them in salt water until half cooked.
Take a pan and when the pan is slightly heated add the channa dal and slightly roast.
Now add the remiaining ingredients under the stuffing and slightly roast them.
Grind them into powder in a spice grinder. Add salt to the powder.
Now stuff this powder into the tindora slits and set them aside.
Now add oil to a pan and add the tempering ingredients in the order mentioned and when the seeds start spluttering, add the stuffed tindaora to the oil and sprinkle any stuffing powder that is left on top. Mix gently and sprinkle 2 tbsps of water and cover the lid and cook for few minutes.
Remove the lid and fry for few more minutes.
Garnish with Cilantro.Serve with hot steamed rice.