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Wednesday, July 16, 2008

Little Gourd or Thindora or Dhondakaya Masala Curry

Hey all, today I'm introducing you with dondakaya masala curry. This procedure you can also follow for capsicum, cauliflower, Beerakaya, or any similar vegetable...


  • Dondakaya 20-25 nos
  • Pallilu (peanuts) 1/4 cup
  • Nuvvulu (seseme seeds) 2 tbsp
  • gasagasalu (poppy seeds) 2 tbsp
  • kobbari mukkalu (cut coconut )/Kobbari thurumu - Shredded coconut(wet or dry) 1/2 cup
  • Chintapandu (Tamarind puree) 1 cup
  • Sugar 1 tsp
  • Karam (Chilli Powder) 2 tbsp
  • Garam masala 1 tbsp
  • Chopped onions 1 cup
  • Curry leaves
  • Corrainder or Cilantro
  • Cumin seeds
  • Mustard Seeds
  • Turmeric powder
  • Salt to taste
  • Oil 3-5 tbs
  • Water 1/2 cup

  • Grind pallilu, nuvvulu,kobbari, gasagasalu,chintapandu and onions together to form a thick paste.
  • Wash Thindora and slit them into plus shape.
  • Take a pan, add oil.
  • Once the oil gets heated up add cumin seeds, mustard seeds, Turmeric powder. After they splutter, add curry leaves.
  • Now add slit thindora and fry them for about 10 mins.
  • Add the grinded puree, chilli powder, garam masala and mix well and let that get fried for another 5 mins.
  • Add water and boil the contents till it thickens.
  • Now add salt and sugar and let it sit on flame for 1 min.
  • Garnish with Corrainder (optional).
  • Can be served with any kind of rice or chapathis.
Preparation Time:
40mins for Preparation


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