Gutti Dondakaya/Stuffed Tindora Curry

Ingredients

Tindora/Dondakaya – ½ kg

Onion chopped – 1

Ginger garlic paste – 1 tsp

Jaggery/Bellam – 1tsp

Garam masala – 1 tsp

Salt to taste

For paste

Roasted sesame seeds – 3 tsp

Roasted Peanut – 3 tsp

Roasted Poppy seeds – 3 tsp

Red chillies dry – 5

Walnuts – 3 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Red chilli powder – 2 tsp

Bengal gram/Senaga pappu – 2 tsp

Urad dal/ Mina pappu – 2 tsp

Tamarind gooseberry size

(Soaked in water)

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Curry leaves -10

Oil – 2 tsp

Method

For Tindora/ Dondakaya

1. Preheat oven to 350⁰C.
2. Cut the both ends for tindora.
3. Cut the tindora upto ¾ part longitudinally and horizontally. Don’t cut upto last.
4. Apply 1 tsp oil to tindora and keep it in oven for 10 mins. Turn it.
5. Again keep it for 10 mins.

For paste

1. Dry roast peanuts, sesame seeds, poppy seeds separately.
2. Heat oil in a pan roast bengal gram, urad dal for 2 mins.
3. Add red chillies and fry for 2 mins. Cool it.
4. Transfer all these ingredients to a mixi jar and grind it.
5. Add soaked tamarind to the jar and make smooth paste.

For Curry

1. Heat oil in a pan and temper it.
2. Add onion and fry until it turns to color change.
3. Add ginger garlic paste and fry for 2 mins.
4. Add grounded paste and fry for 2 mins.
5. Add required water to the pan. Allow it to boil.
6. Add fried tindora, salt to the above pan.
7. Let it cook for 20 mins on low medium flame.
8. Add jaggery powder, garam masala and mix well.
9. Leave it for 2 mins.
10. Serve with roti or rice.

Note:
If you don't have oven, deep fry in oil.

Linking to:
Gayathri's WTML event hosted by Hema,
Cook like a Celebrity Chef by Food Corner,
Akila's Dish Name Starts with S.