Ingredients:
- 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.
40mins for Preparation
Serves: 4-6
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