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    Home » Vegetarian Side Dishes » Tindora Curry ~ Gutti Dondakaya Masala Kura!

    Tindora Curry ~ Gutti Dondakaya Masala Kura!

    Published: Aug 22, 2008 · Modified: Sep 23, 2020 by Srivalli · 16 Comments

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    It's been a week since I sat down to write a post. I never knew one week can withhold so much. First, we were off on a 3 day trip to Mahanandi and Srisailam, along with my SIL family. It was one of those resoundingly memorable trips, yet it left us very tired.

    On the home front, so much has happened that I know I can never actually try to cover everything in one post. I had taken so many pictures during our trip, but I still have to sort them. We didn't take the twins along, as we knew the trip will be really tiring. But this was the first time we have been away from them and really missed them every single moment. We were really excited and looking forward to seeing them again. Konda always used to sulk for a while, had we left her for a day or so.

    We thought we would be treated the same. But it was a mixed reaction from the twins. The reception that Peddu gave us, was the most beautiful one. He was crying with joy and happiness and was literally shouting Dada, Amma, Akka, and was repeating like a mantra. I went in first, but his eyes were all on his dad. He ran past me, to hug him and was hugging him tight for a while. Only after a few minutes, did he turn to see me. He didn't allow us to look at Chinnu at all. And of course, Chinnu, being more like his sister, was sulking for a while. He came to us after a lot of pleading and cajoling. I really wished we had somebody take a video of that moment. But then, this is not something we ever going to forget.

    Coming to this dish we prepared yesterday, it was a most delicious dish. Never really expected it to turn out so well. We came about this recipe a while ago and since then Athamma was telling me that we should make it. Other than stir fires, we don't use Tindora/Dondakaya in any other way. And this recipe was a curry. When hubby dear overheard us discussing it, he opted out of the Dondakaya Curry experiment committee! He sure didn't know what he missed. When he was not at home yesterday, we thought it was the best time to experiment and if it turns well, we can always make it again for him. I seriously couldn't believe it turned out so yummy. I took it to my colleagues. And all of them went bonkers with the taste. I seriously recommend this is something you got to try!

    Preparation Time : 10 mins
    Cooking Time : 30 mins
    Serves - 4

    Ingredients Needed:

    Dondakaya/ Kovakkai / Tindora - 100 gms
    Onions - 2 medium
    Tomato - 2 medium
    Tamarind Juice - 2 tsp
    Ginger Garlic paste - 1/2 tsp
    Red Chilli Powder - 1 tsp
    Coriander Powder - 1 tsp
    Turmeric Powder a pinch
    Salt to taste
    Oil - 3 tsp (Same oil can be used for cooking the gravy)
    Coriander Leaves for garnish

    For Seasoning

    Mustard Seeds + Urad dal - 14/ tsp
    Curry leaves - few
    Green Chillies - 2 small silted

    For Masala

    Cashew Nuts - 4 whole
    Almond - 4 whole
    Roasted Peanuts/ Groundnuts - 3 tbsp
    Poppy Seeds - 1/2 tsp
    Grated Coconut - 2 tsp
    Clove - 1
    Cinnamon - 1"

    Method to prepare:

    Wash and pat dry the Tindora. Trim both ends. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact as shown in the picture.

    Heat a pan with oil. When its hot, gently drop the dondakaya and deep fry it for about 2 minutes. Deep dry all in batches. Remove to a kitchen towel and keep it aside.

    For the masala, you can either roast all of them in oil or you can grind it to a smooth paste without frying. We didn't roast it, just ground it with water to get a smooth paste. Keep it aside.

    For the gravy, in the same kadai, heat the remaining oil. Add in the seasonings. Once the mustard seeds splutter, sauté the chopped onions. Fry well.

    Then add the ginger garlic paste, fry till both onions and ginger garlic paste is well cooked. Then add chopped tomatoes. Add chili powder, coriander powder, turmeric powder and salt. Once the tomatoes get mushy, add the tamarind juice. Leave it for a min.

    Then add the ground nuts masala. Simmer and cook it covered for 10 mins. Now you can either stuff the masala into the Tindora or add it just like that. Both the ways it will be great. When you stuff the tindora, you will get the inner part all nicely spiced. But even otherwise it has a nice taste.


    When oil starts coming out, add the fried tindora. Cook on high for 2 mins. Add 1/2 water and bring to boil. Then simmer for 5 mins or till it gets thick. Garnish with coriander leaves.

    The taste of Tindora was something out of the world. I never thought it will be so great. It was a great gravy to be served with chapatis and Rice.

    Print Pin
    3 from 3 votes

    Tindora Curry ~ Gutti Dondakaya Masala Kura!

    Course Main Dish - Gravies
    Cuisine Andhra Pradesh
    Author Srivalli
    Tried this recipe?Mention @cooking4all or tag #cooking4all!
    « Coconut Burfi ~ A Delicious Indian Sweet!
    Gongura Mamsam ~ Mutton with Red Sorrel Leaves! »

    Reader Interactions

    Comments

    1. SriLekha says

      August 22, 2008 at 9:04 am

      an award waiting for u in my blog!

      Reply
    2. Hima says

      August 22, 2008 at 12:22 pm

      What a mouthwatering dish up there...

      I am hosting Sunday Snacks event valli, would appreciate if you can come up with something for that event.

      Reply
    3. Divya says

      August 22, 2008 at 2:58 pm

      Srivalli, the tindoras look wonderful. I did not know you had twins! How cute 🙂

      Reply
    4. Amu... says

      August 22, 2008 at 4:37 pm

      Srivalli...Tindora Gutti sounds Yummy....

      Can i send one of my old posts to you for curry mela...please do let me know....Thanks Amu 🙂

      Reply
    5. Amu... says

      August 22, 2008 at 5:41 pm

      Thanks Valli for your prompt reply...

      You are an Awesome Cook and I am in love with your food…and keep drooling over your pages for hours…

      Reply
    6. Amu... says

      August 22, 2008 at 6:23 pm

      Srivalli...somehow i am unable to post your last comment...can you resend to me please...

      This was it "I thought I commented on this post!..

      anyway thank you for the support and yes if you have a curry, send it to me! "

      Thank U...Amu

      Reply
    7. Amu... says

      August 22, 2008 at 6:23 pm

      Did you check out the my Blog for your suprise...too

      Reply
    8. Divya Vikram says

      August 22, 2008 at 6:35 pm

      Nice Post Valli reading about your twins.And the curry looks too good..

      Reply
    9. Suma Rajesh says

      August 22, 2008 at 7:46 pm

      mouthwatering curry..i guess same procedure can be followed using parwal..

      Reply
    10. Shri says

      August 22, 2008 at 8:47 pm

      Nice recipe.Nice that you enjoyed your trip

      Reply
    11. Vibaas says

      August 22, 2008 at 10:11 pm

      I love kovakkai and i only make kovakkai roast (dry curry). I have to try this for sure. Looks yum!

      Reply
    12. kamalagk says

      August 23, 2008 at 3:17 am

      Valli that is so sweet...I could visualize Peddu and Chinnu..Never made anything with TIndora..I will try soon

      Reply
    13. jayasree says

      August 23, 2008 at 4:37 am

      Thanks for this gravy. Now I can cook something other than the usual dry roast with kovakkai

      Reply
    14. notyet100 says

      August 23, 2008 at 10:42 am

      omg this looks awesome.//tindoracurry is new for me,...:-)

      Reply
    15. Kitchen Flavours says

      August 23, 2008 at 1:56 pm

      Wow something new. Looks yum. Iam going try out this soon.

      Reply
    16. A_and_N says

      August 23, 2008 at 10:03 pm

      I love dondekya. Will surely try this!

      Your Gongura Mamsam recipe looks delish even to a veggie like me 🙂

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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